Curried vegetable couscous

Curried vegetable couscous
Curried vegetable couscous

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4-inch piece celery stalk, cut into 1-inch pieces

  • 4-inch piece carrot, peeled and cut into 1-inch pieces

  • 1/2

    yellow onion, coarsely chopped

  • 1/2

    red bell pepper, seeded and coarsely chopped

  • 1/3-inch piece fresh ginger, about 1 inch in diameter, peeled and thinly sliced

  • 1

    clove garlic

  • 1

    tablespoon extra-virgin olive oil

  • 1

    teaspoon curry powder
1

  • cup whole-wheat (whole-meal) couscous

  • 2

    cups vegetable stock or broth
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro (fresh coriander)

Directions

1. In a food processor, combine the celery, carrot, onion, bell pepper, ginger and garlic. Pulse until the vegetables are very finely minced. Don't puree. Set aside. 2. In a large nonstick saute or frying pan, heat the olive oil over medium heat. Add the minced vegetables and saute until they begin to soften, about 3 minutes. Add the curry powder and saute until fragrant, about 1 minute longer. 3. Add the couscous and stock and stir well. Bring the mixture to a boil over high heat. Reduce the heat to very low and cover the pan. After 5 minutes, remove from the heat. 4. Uncover and fluff the couscous with a fork. Add the salt and cilantro and toss to mix. Transfer to a serving bowl and serve immediately.

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