Curried vegetable couscous
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)
Details
Servings 6
Preparation
Step 1
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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