Curry Vegetables With Couscous Parchment Pack Recipes

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VEGETABLE CURRY WITH COUSCOUS



Vegetable Curry with Couscous image

Give your skillet dinner an Indian twist. Here's a combination of veggies, couscous and peanuts ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
1 medium red bell pepper, cut into thin strips
1/4 cup vegetable or chicken broth
1 tablespoon curry powder
1 teaspoon salt
1 bag (1 lb) frozen broccoli, carrots and cauliflower (or other combination)
1/2 cup raisins
1/3 cup chutney
2 cups hot cooked couscous or rice
1/4 cup chopped peanuts

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Cook bell pepper in oil 4 to 5 minutes, stirring frequently, until tender.
  • Stir in broth, curry powder, salt and vegetables. Heat to boiling. Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in raisins and chutney. Serve over couscous. Sprinkle with peanuts.

Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 22 g, TransFat 0 g

CURRIED ROASTED VEGETABLE AND COUSCOUS SALAD



Curried Roasted Vegetable and Couscous Salad image

Toss curried roasted vegetable and couscous with mixed greens and a yogurt-lime dressing.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 11

4 medium carrots, sliced 1/2-inch thick on a diagonal
1 small head of cauliflower, cut into 1-inch florets
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup couscous
1/2 cup Greek yogurt
1 tablespoon fresh lime juice
6 cups mixed baby greens

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the carrots and cauliflower with 3 tablespoons of the oil on a rimmed baking sheet. Combine the curry powder, 1/4 teaspoon each of the coriander and cumin, 3/4 teaspoon salt, and a few grinds of pepper and sprinkle over the vegetables. Spread in a single layer and roast, stirring once or twice, until crisp-tender and lightly charred in spots, 20 to 25 minutes. Transfer to a large bowl and let cool slightly.
  • Bring 2/3 cup water to a boil. Add the couscous, the remaining 1/4 teaspoon each coriander and cumin, and a pinch of salt. Remove from the heat, cover, and let stand for 10 minutes.
  • Stir together the yogurt, 1/4 cup water, lime juice, remaining 1 tablespoon oil, and 1/2 teaspoon salt.
  • Mix the roasted vegetables with the couscous. Drizzle in half the dressing and toss to coat. Toss the greens in the remaining dressing with salt to taste and put on top of the couscous mixture.

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