Name: Curried Vegetables on Couscous
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; ¼ 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; ⅓ 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

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Curried Vegetables on Couscous

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Curried Vegetables on Couscous

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Curried Vegetables on Couscous