Curried Vegetables Over Cous Cous

Prep Time: 25 Min Servings: 4 servings Difficulty: Easy

Ingredients:

  • 1 tsp Turmeric
  • 1/4 tsp Cayenne pepper
  • 1 cup Onion, thinly sliced
  • 5-6 cup Cauliflower, cut into bite-size pieces
  • 1 cup Reduced sodium vegetable broth
  • 11/2 tsp Salt
  • 10 oz. Cous cous
  • 21/2 cup Zucchini, in half inch slices
  • 1/4 cup Fresh cilantro, chopped
  • Pinch Ground cloves
  • Pinch Ground cardamom
  • 1 tbsp Ground coriander
  • 11/2 tbsp Canola oil
  • 6 oz. Cremini mushrooms, quartered
  • 1/2 tsp Ground cumin
  • 1 tbsp Minced fresh ginger

Directions:

  1. In a 4 quart dutch oven heat 1 tablespoon of oil over medium-high heat. Add mushrooms and cook stirring occasionally until browned about 5 minutes. Transfer to plate.
  2. Add remaining 1/2 tablespoon oil to pan and heat over medium heat.
  3. Add cumin and cook stirring constantly for 30 seconds. Add ginger, coriander, turmeric and cayenne and cook stirring for 30 seconds.
  4. Reduce heat to low, stir in onion and cook, stirring often, until softened.
  5. Add cauliflower, broth and salt. Cover, increase heat to medium-low and simmer until cauliflower is crisp, about 12 minutes.
  6. Prepare cous cous according to package directions and set aside.
  7. Add zucchini and reserved mushrooms to cauliflower mixture. Cover and cook for 4-5 minutes. Stir in cilantro, cloves and cardamom. Serve over cous cous.

Notes:
Nutritional information per serving: Protein 13g Total fat 7g Carbohydrates 60g Calories 339 Sodium 833mg Cholesterol 0mg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: