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Curried Vegetable Stew with Cous Cous

(recipe, Nellie McBride)

Introduction

Prep Time: 20 minutes Cook Time: 20 minutes From Fitness Magazine, Oct 2009 Made once - pretty good

Ingredients

  1. 1 Tbsp. cumin
  2. 1 t ground coriander
  3. 1 t curry powder
  4. ¼ t allspice
  5. ¼ t cinnamon
  6. ¾ t salt
  7. ¼ black pepper
  8. 1¼ cups water
  9. 3 Tbsp. olive oil
  10. ½ cup chopped onion
  11. 1 Tbsp. chopped garlic
  12. 1 Tbsp. chopped cilantro
  13. 1 head cauliflower, cut into florets
  14. 2 diced zuchini
  15. 1 cup green beans, cut into ½ diagonal pieces
  16. 1 cup canned chickpeas
  17. 1 cup fresh tomatoes, diced
  18. cooked couscous

Steps

  1. Stir spices and 2 T water into paste and set aside.
  2. Heat olive oil over medium heat and add onion, garlic, cilantro and spice mixture. Cook, stirring, for 1 minute and until onion begins to soften.
  3. Add cauliflower, zuchinni, and green beans - cooks 2 minutes. Add 1 c plus 2 T water, bring to a boil. Simmer, covered for 5 minutes until veges are just tender.
  4. Stir in chickpeas and tomatoes, simmer for 5 more minutes. Serve with Couscous if desired.
  5. Nutrition: (without couscous) 205 calories, 7 g protein, 21 g carbs, 12 g fat, 6 fiber