Curried Vegetable Couscous

December 29, 2009

Couscous is a great grain; it’s ready in 5 minutes after sitting in a little bit of hot water AND you can dress it up in all sorts of ways.  This dish was a big hit while I was home.  It is great paired with the lamb köfte recipe from yesterday!

You will need:

  • 1 red onion, diced
  • 2 carrots, thinly sliced (I used a couple handfuls of baby carrots)
  • 3 cloves garlic, minced
  • 2 t curry powder
  • 2 t cumin
  • 13 3/4 oz. can broth (reduced-sodium and low fat chicken or veggie)
  • 15 oz. can chickpeas, drained and rinsed several times
  • 1/4 c raisins
  • 2 T mango chutney
  • 2 T white wine vinegar
  • 2 t fresh ginger, grated (about 2-3 inches)
  • 1/2 t salt
  • 3/4 c couscous
  • 3 T chopped fresh parsley

Then you:

  1. Heat about 2 T oil in a large nonstick skillet until hot but not smoking.
  2. Add the onion and carrots; cook until the onion is softened, about 5 minutes.
  3. Add the garlic, curry powder, and cumin; cook for 1 mind to mix.
  4. Add the broth, chickpeas, raisins, chutney, vinegar, ginger, and salt.  Bring to a boil.
  5. Remove from heat, stir in the couscous, cover, and let stand for 5 minutes until the couscous is tender.
  6. Stir in the parsley and serve!

NOTE:  When grating the ginger, cut off the skin first!


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