Curried Vegetables Over Cous Cous

Posted by Karen Stearne on

Prep time: 25 minutes
Serves: 4


  • 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


  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.

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



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