Curried Vegetables on Couscous Recipe Print Page

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Photo by: Oxmoor House

Curried Vegetables on Couscous

This high-flavor dish combines fresh vegetables with curry, cumin, cayenne, and chutney.

Oxmoor House SEPTEMBER 2012

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

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.

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

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Curried Vegetables on Couscous recipe