Curried Vegetables on Couscous

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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 402
  • Calories from fat: 0.0%
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 13.3g
  • Carbohydrate: 94.9g
  • Fiber: 10.4g
  • Cholesterol: 0.0mg
  • Iron: 4.5mg
  • Sodium: 773mg
  • Calcium: 125mg

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. 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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