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Curried Vegetables on Couscous

Oxmoor House
Yield 6 servings (serving size: 1 2/3 cups vegetables, 1/2 cup couscous, 1 tablespoon chutney, 1 tablespoon raisins, and 1 tablespoon yogurt)
This high-flavor dish combines fresh vegetables with curry, cumin, cayenne, and chutney.

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

Nutrition 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

How to Make It

  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.
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