This vegetarian dish is bursting with flavor that will leave you licking your fingers. It takes less than 15 minutes to make and only requires 4 ingredients! This simple yet flavorful recipe comes together in a flash, making it easy enough for any night of the week.
Introduction: For people who don’t enjoy eating meat, this vegetable-packed meal can be a great way to stay healthy without sacrificing taste or texture. Not to mention its low calorie count makes it perfect for those on a diet looking for healthier meals they can sink their teeth into.,Edible plants are an important part of human food culture because they provide nutrition while also being aesthetically pleasing; however, many cultures have lost cultivation methods over time — often at the hands of Western colonialism such as when crops became dependent on agricultural chemicals like pesticides which were then used by colonizers during colonial expansionism projects,”
The “can you serve couscous with curry” is a question that has been asked. The answer to this question is yes, but the vegetables need to be cooked first.
Couscous with Curry Vegetables is a spicy, flavorful dish made with roasted vegetables.
Couscous with Curry Vegetables
From the caramelization of the veggies to the hot curry and Spicy Lemon Pepper combination, this Couscous with Curry Vegetables is fiery and has a vast depth of flavor.
Couscous has always struck me as a grain. But I was mistaken.
It’s really a kind of semolina pasta that has been made and consumed since antiquity.
In reality, cooking couscous back then was a time-consuming task. It took an eternity to cook. Who has time for that, after all?
Today, though, life is a lot better.
Most store-bought couscous is cooked first and then dried, allowing it to be resteamed fast.
So all you have to do is bring the presteamed couscous to a boil, remove it from the heat, cover it, and steam it for another 5 minutes, and it’ll be wonderful.
So, let’s get started.
Couscous with Curry Vegetables Ingredients
- Broth made with chicken
- Curry powder is a spice used in cooking.
- Spicy Lemon Pepper
- Squash, Yellow
- Peppers, red
- Tomatoes, cherry
- Olive oil is a kind of oil that comes from
Couscous with Curry Vegetables Recipe
I began by chopping the veggies into bite-sized pieces.
If your Tomatoes, cherry are on the large size cut them in half. Then add the vegetables to a sheet pan covered in foil and drizzle them with Olive oil is a kind of oil that comes from.
Season the veggies equally with salt and pepper, then roast for 25 minutes in a preheated 475°F oven.
When the timer goes off, just switch off the oven and leave the veggies in the oven to stay warm while you prepare the couscous.
Couscous is embarrassing easy to make. You begin by adding Broth made with chicken to a pot over medium high heat.
You can certainly use water instead of broth for this dish, but the Broth made with chicken really gives this Couscous lots of extra flavor.
For the same reason that I use unsalted butter in recipes, I prefer to use low-sodium broth. When you add your own salt, you have a lot more control over the sodium content and overall taste of the food.
And you know if you’ve been following my blog, that my favorite brand of Broth made with chicken is Manischewitz because it’s the only brand I’ve found that tastes like it’s been cooked from scratch.
In fact, I purchase it in huge 32 ounce cartons since I like it so much.
When I just need a tiny bit of broth, I simply freeze it in ice cube trays and store it in a zip lock bag.
It’s so simple….and there’s no waste.
The ice cubes come in handy when I just need a tiny bit. A half cup is about equivalent to 8 ice cubes.
To the broth, just add the Curry powder is a spice used in cooking., Spicy Lemon Pepper and the lemon juice.
By the way, the Spicy Lemon Pepper is pretty amazing in itself. It’s not just lemon and pepper, it’s actually a blend of so many flavors and spices: lemon, pepper, oregano, thyme, rosemary cayenne, and so much more.
Simply add the couscous and stir after the seasoned broth has reached a full boil.
Turn off the heat, cover the saucepan with a lid, and let it to steam for 5 minutes.
Isn’t it simple?
When it’s finished steaming add the couscous to a serving bowl and top with those wonderful vegetables and their juices. And you can serve this the way I did by topping with baked fish or Spicy Lemon Pepper Pork Chops as is shown here.
Each serving of this nutritious meal has just 361 calories and 6 grams of fat.
And if you decide you need more couscous inspiration, Food Network’s 20 Best Couscous Recipes will assist.
Please leave a comment below and save this recipe to Pinterest if you like it!
Recipes to Print
Couscous with Curry Vegetables
This Couscous with Curry Vegetables is spicy and filled with flavor from the roasted vegetables
Time to Prepare: 10 minutes
Cooking Time: 30 minutes
Time allotted Time: 40 minutes
Dish of the Day:
Keyword: Couscous with Curry Vegetables
2 x 2 x 2 x 2 x 2 x 2 x 2
Pam is the author of Two Cups of Health.
- 1 Cup Reduced Sodium Broth made with chicken Prefer Manischewitz
- a third of a cup of couscous
- 1 teaspoon of curry powder is a spice used in cooking.
- 3/4 Tsp Spicy Lemon Pepper Prefer Mrs. Dash
- 1 little diced zucchini
- 1 Small Squash, Yellow Diced
- 1/2 cup sliced red onion
- 1/2 Cup Peppers, red Diced
- 1/2 Cup Tomatoes, cherry I used mixed colors
- 2 tsp extra virgin olive oil is a kind of oil that comes from
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- 1 tblsp. lemon juice
Preheat the oven to 475 degrees Fahrenheit.
In a medium pot over medium high heat add Broth made with chicken. When it comes to a full boil, add couscous, Curry powder is a spice used in cooking. and Spicy Lemon Pepper. Stir and remove from heat. Cover with a lid and allow to steam.
On a foil lined sheet pan add zucchini, squash, onion, peppers and tomatoes. Drizzle with Olive oil is a kind of oil that comes from and sprinkle with salt.
Place the pan in the oven for 25 minutes to roast the veggies.
Pour the vegetable mixture, including the liquids, over the steamed couscous in the serving basin. Serve after a little mixing.
361 kilocalories | Carbohydrates: 64g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 346mg | Potassium: 735mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1585IU | Vitamin C: 79.6mg | Calcium: 43mg | Iron: 2.1mg
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