4-inch piece celery stalk, cut into 1-inch pieces
4-inch piece carrot, peeled and cut into 1-inch pieces
1/2 yellow onion, coarsely chopped
1/2 red bell pepper, seeded and coarsely chopped
1/3-inch piece fresh ginger, about 1 inch in diameter, peeled and thinly sliced
1 clove garlic
1 tablespoon extra-virgin olive oil
1 teaspoon curry powder
1 cup whole-wheat (whole-meal) couscous
2 cups vegetable stock or broth
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro (fresh coriander)
In a food processor, combine the celery, carrot, onion, bell pepper, ginger and garlic. Pulse until the vegetables are very finely minced. Don't puree. Set aside.
In a large nonstick saute or frying pan, heat the olive oil over medium heat. Add the minced vegetables and saute until they begin to soften, about 3 minutes. Add the curry powder and saute until fragrant, about 1 minute longer.
Add the couscous and stock and stir well. Bring the mixture to a boil over high heat. Reduce the heat to very low and cover the pan. After 5 minutes, remove from the heat.
Uncover and fluff the couscous with a fork. Add the salt and cilantro and toss to mix. Transfer to a serving bowl and serve immediately.
Nutritional Analysis (per serving):
- Calories 189
- Monounsaturated fat 2 g
- Protein 6 g
- Cholesterol 0 mg
- Carbohydrate 35 g
- Sodium 203 mg
- Total fat 3 g
- Fiber 6 g
- Saturated fat < 1 g
by Mayo Clinic Staff