Curried Vegetables on Couscous

Curried Vegetables on Couscous Recipe
Oxmoor House
This high-flavor dish combines fresh vegetables with curry, cumin, cayenne, and chutney.

Yield:

6 servings (serving size: 1 2/3 cups vegetables, 1/2 cup couscous, 1 tablespoon chutney, 1 tablespoon raisins, and 1 tablespoon yogurt)

Recipe from

Nutritional Information

Calories 402
Caloriesfromfat 0.0 %
Fat 2.2 g
Satfat 0.3 g
Monofat 0.5 g
Polyfat 0.8 g
Protein 13.3 g
Carbohydrate 94.9 g
Fiber 10.4 g
Cholesterol 0.0 mg
Iron 4.5 mg
Sodium 773 mg
Calcium 125 mg

Ingredients

4 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
4 cups cubed tomato (about 1 1/2 pounds)
1 cup chopped onion
1 cup (1/4-inch) diagonally cut carrot
2 tablespoons curry powder
2 teaspoons cumin seeds
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 green bell pepper, cut into 1/2-inch-wide strips
3 garlic cloves, minced
1/3 cup chopped fresh cilantro
4 green onion tops, cut into 1-inch pieces
3 cups hot cooked couscous
6 tablespoons mango chutney
6 tablespoons raisins
6 tablespoons plain fat-free yogurt

Preparation

1. Place potato in a 4-quart electric slow cooker. Combine tomato and next 9 ingredients (through garlic) in a bowl; stir well. Spoon over potato. Cover and cook on LOW for 9 hours. Stir in cilantro and green onions. Serve over couscous; top with chutney, raisins, and yogurt.

Note:

Cooking Light Slow Cooker Tonight

September 2012
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