Curried Vegetables on Couscous

2 Reviews
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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)
September 2012
RECIPE BY Oxmoor House

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

Nutritional Information

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

How to Make It

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.

Cooking Light Slow Cooker Tonight

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