Curried Couscous with Roasted Vegetables, Peach Chutney, and Cilantro Yogurt

Curried Couscous with Roasted Vegetables, Peach Chutney, and Cilantro Yogurt
Curried Couscous with Roasted Vegetables, Peach Chutney, and Cilantro Yogurt might be just the main course you are searching for. This recipe makes 8 servings with 504 calories, 12g of protein, and 22g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. A mixture of corn oil, lime juice, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Combine cilantro, lime juice, and salt in processor; blend to coarse puree.
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Lime JuiceLime Juice
CilantroCilantro
SaltSalt
2
Transfer to medium bowl; mix in yogurt and sour cream. Season with pepper. (Can be made 1 day ahead. Cover and chill.)
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Sour CreamSour Cream
PepperPepper
YogurtYogurt
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BowlBowl
1
Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Mound eggplant cubes on 1 sheet; drizzle with 4 tablespoons oil.
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EggplantEggplant
Cooking OilCooking Oil
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Baking SheetBaking Sheet
OvenOven
2
Sprinkle with salt and pepper; toss to coat.
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Salt And PepperSalt And Pepper
3
Spread out evenly. Mound zucchini on second sheet; drizzle with remaining 2 tablespoons oil.
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ZucchiniZucchini
SpreadSpread
Cooking OilCooking Oil
4
Sprinkle with salt and pepper; toss to coat.
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Salt And PepperSalt And Pepper
5
Spread out evenly. Roast eggplant and zucchini until golden and tender, turning occasionally with spatula, about 25 minutes for zucchini and 50 minutes for eggplant.
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EggplantEggplant
ZucchiniZucchini
SpreadSpread
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SpatulaSpatula
6
Transfer vegetables to bowl and cool.
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VegetableVegetable
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BowlBowl
7
Meanwhile, char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers.
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PeppersPeppers
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BroilerBroiler
8
Cut 2 peppers into 1-inch pieces. Thinly slice remaining pepper and reserve for garnish.
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PeppersPeppers
PepperPepper
1
Heat 1 tablespoon oil in heavy large saucepan over medium-high heat.
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Cooking OilCooking Oil
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Sauce PanSauce Pan
2
Add onion; sauté until soft, about 6 minutes.
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OnionOnion
3
Mix in curry powder; stir 1 minute.
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Curry PowderCurry Powder
4
Add 3 cups water; bring to simmer. Cover; reduce heat to medium-low and simmer curry water 10 minutes.
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Curry PowderCurry Powder
WaterWater
5
Heat remaining 1 tablespoon oil in heavy large pot.
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Cooking OilCooking Oil
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PotPot
6
Add couscous and stir constantly until color darkens and couscous is toasted, about 3 minutes.
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CouscousCouscous
7
Mix in hot curry water. Turn off heat, cover pot, and let stand until couscous is tender and curry water is absorbed, about 10 minutes. Fluff couscous with fork to separate grains.
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CouscousCouscous
GrainsGrains
Curry PowderCurry Powder
WaterWater
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PotPot
8
Mix in cashews and currants and cool completely.
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CurrantsCurrants
CashewsCashews
9
Mix in eggplant, zucchini, and bell pepper pieces. Season salad to taste with salt and pepper.
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Salt And PepperSalt And Pepper
Bell PepperBell Pepper
EggplantEggplant
ZucchiniZucchini
10
Mound salad on large platter; garnish with reserved bell pepper slices.
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Bell PepperBell Pepper
11
Serve with cilantro yogurt and chutney.
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CilantroCilantro
ChutneyChutney
YogurtYogurt
DifficultyExpert
Ready In45 m.
Servings8
Health Score28
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