|Preparation Time||30 Minutes|
|Cook Time||10 Minutes|
|Total Time||40 Minutes|
|Main Ingredient||Couscous; Vegetables|
|Category||Rice & Grains; Vegetables|
|Type||Main Dish; Side Dish|
|Cook Method||Boiling; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; Low Sodium; High Fiber; Vegetarian; Vegan|
4-inch piece celery stalk, cut into 1-inch pieces
4-inch piece carrot, peeled and cut into 1-inch pieces
1/2 (about 1/2 cup) yellow onion, coarsely chopped
1/2 red bell pepper, seeded and coarsely chopped
1/3-inch piece (about 1 tablespoon) 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 low-sodium vegetable stock or broth
2 tablespoons fresh cilantro, chopped
Combine the celery, carrot, onion, bell pepper, ginger, and garlic in a food processor and pulse until the vegetables are very finely chopped, making sure not to puree.
Heat the olive oil over medium heat in a large, nonstick sautï¿½ or frying pan. Add the minced vegetables and sautï¿½ about 3 minutes, until they begin to soften. Add the curry powder and sautï¿½ for approximately 1 more minute, until fragrant.
To the mixture, add the couscous and stock, stir well, and bring to a boil over high heat. Reduce the heat to very low, cover the pan, and then remove from the heat after 5 minutes.
Uncover the pan. Fluff the couscous mixture with a fork, add the cilantro, and toss to mix. Place the couscous mixture in a serving bowl and serve immediately.
Calories: 163 cal
Total fat: 3g
Saturated fat: <1g
Monounsaturated fat: 2g