Curried Vegetables over Couscous
Heart-Healthy meat alternative
Curried Vegetables over Couscous
2 tbsp canola oil, divided
2 medium carrots, peeled and sliced
2 cups broccoli florets
1 red pepper, julienned
1 medium zucchini, julienned
1 large red onion, diced
1 can (19 oz/540 mL) chickpeas, drained and rinsed
2-3 tsp curry powder
1 tsp cumin
2 cloves garlic, minced
½ cup sodium-reduced chicken stock
1 tbsp lemon juice
4 cups cooked couscous
Directions
Pour 1 tbsp canola oil into a large frying pan. Sauté carrots, broccoli, red pepper, zucchini and red onion quickly over medium heat, about 2 minutes. Add chickpeas and heat through until all vegetables are tender-crisp.
Meanwhile, in small saucepan, heat remaining oil over medium heat. Add curry powder, cumin and garlic and cook, stirring, for 1 minute. Add chicken stock and lemon juice and simmer, uncovered, for 2-3 minutes.
Prepare couscous according to package instructions. Toss vegetables with curry mixture.
Serving instructions: Pile couscous into serving bowl; spoon vegetables and sauce overtop.
This dish can be served immediately as a hot side dish or chilled and served as a cold salad.
