curried vegetables over couscous

[Guest guest]

If desired, you can add pan-fried tofu cubes to this light, spicy main dish.

Just cook the tofu in a bit of vegetable oil while the cauliflower simmers.

Use the full amount of cayenne if you like a real kick to your food.

 

Curried Vegetables Over Couscous

 

4 Servings

Dairy-Free

 

1 1/2 Tbs. vegetable oil

6 oz. cremini mushrooms, quartered

1/2 tsp. ground cumin

1 Tbs. minced fresh ginger

1 Tbs. ground coriander

1 tsp. turmeric

1/8 to 1/4 tsp. cayenne pepper

1 medium onion, halved lengthwise and thinly sliced (1 cup)

1 head cauliflower, cut into bite-size pieces (5 to 6 cups)

1 cup vegetable broth

1 1/2 tsp. salt

10 oz. instant couscous

2 zucchini, quartered lengthwise and cut into 3/4-inch slices (21/2 cups)

1/4 cup chopped fresh cilantro

Pinch ground cloves

Pinch ground cardamom

 

 

In 4-quart Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add

mushrooms and cook, stirring occasionally, until nicely browned, about 5

minutes. Transfer to plate.

Add remaining 1/2 tablespoon oil to pan and heat over medium heat. Add

cumin; 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, about 4 minutes. Add

cauliflower, broth and salt. Cover, increase heat to medium-low and simmer

until cauliflower is barely tender, about 12 minutes.

Meanwhile, prepare couscous according to package directions.

Add zucchini and reserved mushrooms to cauliflower mixture. Cover and cook

for 4 to 5 minutes. Stir in cilantro, cloves and cardamom. Serve over

couscous.

 

PER SERVING: 339 CAL.; 13G PROT.; 7G TOTAL FAT (1G SAT. FAT); 60G CARB.; 0

CHOL.; 833MG SOD.; 8G FIBER

 

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