Curried Vegetable Couscous

2:44 PM, May 19, 2009   |    comments
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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.

Serves 6

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

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