Healthy Recipe: Curried vegetable couscous Dietitians tip: With its colorful vegetables and fresh herbs, this quick and healthy couscous is as attractive as it is delicious. Serve it as a side dish to dress up grilled fish or roasted chicken. 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 (about 1/2 cup) 1/2 red bell pepper, seeded and coarsely chopped 1/3-inch piece fresh ginger, about 1 inch in diameter, peeled and thinly sliced (about 1 tablespoon) 1 clove garlic 1 tablespoon extra-virgin olive oil 1 teaspoon curry powder 1 cup whole-wheat (whole-meal) couscous 2 cups low-sodium vegetable stock or broth 2 tablespoons chopped fresh cilantro (fresh coriander) Directions In a food processor, combine the celery, carrot, onion, bell pepper, ginger and garlic. Pulse until the vegetables are very finely minced. Dont puree. Set aside. 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. 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. Uncover and fluff the couscous with a fork. Add the cilantro and toss to mix. Transfer to a serving bowl and serve immediately. Source: MayoClinic
Posted on: Sat, 21 Jun 2014 22:08:38 +0000
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