Prep time: 25 minutes
- 1 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 cup onion, thinly sliced
- 5-6 cups cauliflower, cut into bite-size pieces
- 1 cup reduced sodium vegetable broth
- 1 1/2 tsp salt
- 10 oz. cous cous
- 2 1/2 cups zucchini, cut in half inch slices
- 1/4 cup fresh cilantro, chopped
- Pinch of ground cloves
- Pinch of ground cardamom
- 1 tbsp. ground coriander
- 1 1/2 tbsp. canola oil
- 6 oz. cremini mushrooms, quartered
- 1/2 tsp ground cumin
- 1 tbsp. minced fresh ginger
- In a 4-quart Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, 5 minutes. Transfer to a plate.
- Add remaining 1/2 tablespoon oil to the pan and heat over medium heat.
- Add cumin and cook, stirring constantly for 30 seconds. Add ginger, coriander, turmeric, and cayenne, and cook, stirring for 30 seconds.
- Reduce heat to low, stir in onion, and cook, stirring often, until softened.
- Add cauliflower, broth, and salt. Cover, increase the heat to medium-low, and simmer until cauliflower is crisp, about 12 minutes.
- Prepare cous cous according to package directions and set aside.
- Add zucchini and reserved mushrooms to the cauliflower mixture. Cover and cook for 4-5 minutes. Stir in cilantro, cloves and cardamom. When done, serve over cous cous.
Nutritional information per serving: Protein 13g Total fat 7g Carbohydrates 60g Calories 339 Sodium 833mg Cholesterol 0mg