Curried vegetable couscous

Recipe Information

Ingredients

• 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

Directions

• 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 saut� or frying pan. Add the minced vegetables and saut� about 3 minutes, until they begin to soften. Add the curry powder and saut� 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.

Nutrition (per serving)

• Calories: 163 cal

• Total fat: 3g

• Saturated fat: <1g

• Monounsaturated fat: 2g

• Cholesterol: 0mg

• Sodium: 55mg

• Potassium: 160mg

• Calcium: 23mg

• Carbohydrate: 28g

• Fiber: 5g

• Protein: 6g