Indian Curry Couscous With Broccoli And Edamame Recipes

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INDIAN CURRY COUSCOUS WITH BROCCOLI AND EDAMAME



Indian Curry Couscous with Broccoli and Edamame image

A quick, light couscous stir-fry with Indian flavors. Great for vegetarians, but easily adapted into a chicken dish. Feel free to substitute veggies any way you like. Other options include sliced zucchini, string beans, eggplant, carrots, snow peas, and celery. Also try adding sesame seeds, flax seeds, or sesame seeds towards the end of stir-frying. Can be served with plain yogurt.

Provided by namiknows

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 3

Number Of Ingredients 15

1 cup vegetable broth
½ cup couscous
1 tablespoon canola oil
1 teaspoon ajwain (carom) seeds
1 clove garlic, coarsely chopped
1 teaspoon turmeric powder
1 teaspoon curry powder
½ teaspoon hing powder (asafoetida)
1 pinch chili powder
1 pinch ground cinnamon
1 (12 ounce) package frozen shelled edamame (green soybeans)
1 bunch broccoli, cut into florets
sea salt to taste
ground black pepper to taste
1 tablespoon toasted sesame oil

Steps:

  • Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
  • Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
  • When seeds begin to sputter, stir in garlic and reduce heat to medium.
  • Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
  • Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
  • Drizzle sesame oil atop vegetables.
  • Spoon vegetables over couscous to serve.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 45.6 g, Fat 18 g, Fiber 10.2 g, Protein 22 g, SaturatedFat 2 g, Sodium 317.3 mg, Sugar 2.8 g

VEGETABLE CURRY COUSCOUS



Vegetable Curry Couscous image

A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time.

Provided by Melissa Conger

Categories     Side Dish     Curry Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 16

1 teaspoon vegetable oil
½ small onion, chopped
1 small leek, cleaned and thinly sliced
1 stalk celery, thinly sliced
½ red bell pepper, chopped
3 cloves garlic, minced
1 ½ cups chicken stock
1 carrot, grated
2 tomatoes - peeled, seeded and chopped
½ cup couscous
¼ cup golden raisins
¼ cup dried currants
1 teaspoon curry powder, or to taste
1 pinch ground turmeric, or to taste
salt and ground black pepper to taste
2 tablespoons sliced almonds

Steps:

  • Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
  • Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
  • Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 41.3 g, Cholesterol 0.3 mg, Fat 3.5 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 288.3 mg, Sugar 16.7 g

INDIAN CURRY COUSCOUS WITH BROCCOLI AND EDAMAME



Indian Curry Couscous with Broccoli and Edamame image

A quick, light couscous stir-fry with Indian flavors. Great for vegetarians, but easily adapted into a chicken dish. Feel free to substitute veggies any way you like. Other options include sliced zucchini, string beans, eggplant, carrots, snow peas, and celery. Also try adding sesame seeds, flax seeds, or sesame seeds towards the end of stir-frying. Can be served with plain yogurt.

Provided by namiknows

Categories     Indian Recipes

Time 30m

Yield 3

Number Of Ingredients 15

1 cup vegetable broth
½ cup couscous
1 tablespoon canola oil
1 teaspoon ajwain (carom) seeds
1 clove garlic, coarsely chopped
1 teaspoon turmeric powder
1 teaspoon curry powder
½ teaspoon hing powder (asafoetida)
1 pinch chili powder
1 pinch ground cinnamon
1 (12 ounce) package frozen shelled edamame (green soybeans)
1 bunch broccoli, cut into florets
sea salt to taste
ground black pepper to taste
1 tablespoon toasted sesame oil

Steps:

  • Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
  • Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
  • When seeds begin to sputter, stir in garlic and reduce heat to medium.
  • Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
  • Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
  • Drizzle sesame oil atop vegetables.
  • Spoon vegetables over couscous to serve.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 45.6 g, Fat 18 g, Fiber 10.2 g, Protein 22 g, SaturatedFat 2 g, Sodium 317.3 mg, Sugar 2.8 g

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