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Home > Curried vegetable couscous

Curried vegetable couscous

Recipe Information

Servings 6
Preparation Time 30 Minutes
Cook Time 10 Minutes
Total Time 40 Minutes
Difficulty Easy
Main Ingredient Couscous; Vegetables
Category Rice & Grains; Vegetables
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine American
Cook Method Boiling; Saut�ing
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 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