Curried Vegetables on Couscous

Name: Curried Vegetables on Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds); 850 grams chickpeas (garbanzo beans), rinsed and drained; 237 milliliters (1/4-inch) diagonally cut carrot; 0 teaspoons cayenne pepper; 710 milliliters hot cooked couscous; 2 teaspoons cumin seeds; 2 Tbsps curry powder; 6 Tbsps plain fat-free yogurt; 79 milliliters chopped fresh cilantro; 3 garlic cloves, minced; 1 green bell pepper, cut into 1/2-inch-wide strips; 4 green onion tops, cut into 1-inch pieces; 6 Tbsps mango chutney; 237 milliliters chopped onion; 6 Tbsps raisins; 1 teaspoon salt; 680 grams cups cubed tomato (about

You can never have too many main course recipes, so give Curried Vegetables on Couscous a try. This recipe makes 6 servings with 461 calories, 16g of protein, and 4g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up cumin seeds, chickpeas, green onion tops, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Place potato in a 4-quart electric slow cooker.

Ingredients you will need

Potato

Equipment you will use

Slow Cooker

Combine tomato and next 9 ingredients (through garlic) in a bowl; stir well. Spoon over potato. Cover and cook on LOW for 9 hours. Stir in cilantro and green onions.

Ingredients you will need

Green Onions