Curried Vegetables over Couscous

Moroccan Curried Vegetables over Couscous Recipe - Vegetarian Dish

Region / culture: Morocco | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Curried Vegetables over Couscous is a flavorful and aromatic dish that combines a variety of vegetables with a blend of spices to create a delicious and satisfying meal. This recipe is perfect for vegetarians and vegans, as well as anyone looking to add more plant-based meals to their diet.

History

Curried Vegetables over Couscous is a modern twist on traditional Indian curry dishes. The use of cauliflower, zucchini, and mushrooms in this recipe adds a unique and hearty texture to the dish, while the blend of spices creates a rich and complex flavor profile.

Ingredients

1 tsp turmeric
0.13 to 0.25 tsp cayenne pepper
1 medium onion, halved lengthwise and thinly sliced (1 cup)
1 head cauliflower, cut into bite-size pieces (5 to 6 cups)
1 cup vegetable broth
1.5 tsp salt
10 oz (283 g) instant couscous
2 zucchini, quartered lengthwise and cut into 0.75 inch slices (2.5 cups)
0.25 cup chopped fresh cilantro
pinch of ground cloves
pinch of ground cardamom
1 tbsp ground coriander
1.5 tbsp vegetable oil
6 oz (170 g) cremini mushrooms, quartered
0.5 tsp ground cumin
1 tbsp minced fresh ginger

How to prepare

In a 4 qt (3.78 liter) Dutch oven, heat 1 tbsp of oil over medium-high heat.
Add mushrooms and cook, stirring occasionally, until nicely browned, about 5 minutes.
Transfer to a plate.
Add the remaining 0.5 tbsp of oil to the pan and heat over medium heat.
Add cumin; cook, stirring constantly, for 30 seconds.
Add ginger, coriander, turmeric, and cayenne and cook, stirring, for 30 seconds.
Reduce the heat to low.
Stir in the onion and cook, stirring often, until softened, about 4 minutes.
Add cauliflower, broth, and salt.
Cover, increase the heat to medium-low, and simmer until the cauliflower is barely tender, about 12 minutes.
Meanwhile, prepare couscous according to the package directions.
Add zucchini and the reserved mushrooms to the cauliflower mixture.
Cover and cook for 4 to 5 minutes.
Stir in cilantro, cloves, and cardamom.
Serve over couscous.

Variations

Add chickpeas or tofu for extra protein.
Substitute different vegetables such as bell peppers, sweet potatoes, or green beans.
Use quinoa or rice instead of couscous for a different base.

Cooking Tips & Tricks

Be sure to cook the mushrooms until they are nicely browned to enhance their flavor.

- Adjust the amount of cayenne pepper to suit your spice preference.

- For a creamier texture, you can add a splash of coconut milk to the vegetable mixture.

- Feel free to customize the vegetables in this recipe based on what you have on hand or your personal preferences.

Serving Suggestions

Serve the Curried Vegetables over Couscous with a side of naan bread or pita for a complete meal.

- Garnish with additional fresh cilantro or a dollop of yogurt for added flavor.

Cooking Techniques

Sautéing the vegetables before adding the spices helps to develop their flavors.

- Simmering the vegetables in broth allows them to absorb the spices and create a rich sauce.

Ingredient Substitutions

Use curry powder instead of individual spices for a quicker option.

- Swap out the vegetable broth for chicken broth if desired.

- Substitute ghee or coconut oil for the vegetable oil for a different flavor profile.

Make Ahead Tips

The vegetable mixture can be made ahead of time and reheated before serving.

- Cook the couscous in advance and store it in the refrigerator until ready to use.

Presentation Ideas

Serve the Curried Vegetables over Couscous in individual bowls for a beautiful presentation. - Garnish with a sprinkle of chopped nuts or seeds for added texture.

Pairing Recommendations

Pair this dish with a side of cucumber raita or mango chutney for a refreshing contrast.

- Serve with a side of spiced lentils or dal for a complete Indian-inspired meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 6g

- Sugars: 5g

Fats

- Total Fat: 6g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 90% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

This recipe is free of common allergens such as dairy, eggs, nuts, and soy. However, if you have specific allergies, be sure to check the ingredients for potential allergens.

Summary

This dish is a good source of fiber, vitamins, and minerals, making it a nutritious and balanced meal option.

Summary

Curried Vegetables over Couscous is a delicious and nutritious dish that is perfect for a weeknight dinner or special occasion. With a blend of spices, hearty vegetables, and fluffy couscous, this recipe is sure to become a new favorite in your meal rotation. Enjoy the flavors and aromas of this satisfying dish!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Curried Vegetables over Couscous. It was a warm summer day, and I was visiting a bustling market in India with my dear friend, Anjali. As we wandered through the vibrant stalls filled with colorful spices and fresh produce, the intoxicating aromas of curry and masala filled the air. Anjali, a talented chef in her own right, spotted a vendor selling a variety of exotic spices and immediately dragged me over to take a closer look.

As we perused the selection of spices, Anjali suddenly exclaimed, "Ah, look at this beautiful curry powder! It's a special blend made with turmeric, cumin, coriander, and other fragrant spices. We must buy some and try it in a new dish." Intrigued by her enthusiasm, I eagerly agreed and purchased a small bag of the fragrant powder.

That evening, back at Anjali's cozy kitchen, we set to work creating a dish that would showcase the rich flavors of the curry powder. Anjali chopped an array of fresh vegetables - carrots, bell peppers, zucchini, and cauliflower - while I prepared the couscous, a light and fluffy grain that would serve as the perfect base for our dish.

As the vegetables sizzled in the pan, I sprinkled in a generous amount of the aromatic curry powder, watching as the vibrant colors and heady scents mingled together. The kitchen was filled with the tantalizing aroma of spices, and my mouth watered in anticipation of our creation.

Once the vegetables were tender and infused with the flavors of the curry powder, we spooned them over the fluffy couscous, creating a vibrant and aromatic dish that was as beautiful to look at as it was delicious to eat. I took my first bite, savoring the complex blend of spices and the tender textures of the vegetables. It was a revelation, a dish that transported me to the bustling streets of India with every mouthful.

From that moment on, Curried Vegetables over Couscous became a staple in my cooking repertoire. I shared the recipe with friends and family, delighting in their reactions as they savored the exotic flavors and textures of the dish. Each time I made it, I was reminded of that magical day in the market with Anjali, where I first discovered the wonders of curry powder and the joy of creating a dish that truly captured the essence of Indian cuisine.

Over the years, I have made countless variations of Curried Vegetables over Couscous, adding different vegetables, experimenting with different spice blends, and even incorporating other ingredients such as chickpeas or tofu. Each time, the dish has been a success, a testament to the power of good ingredients and a love for cooking.

As I sit here now, reminiscing about that fateful day in the market with Anjali, I am filled with gratitude for the experiences and memories that cooking has brought into my life. The recipe for Curried Vegetables over Couscous will always hold a special place in my heart, a reminder of the joys of exploration, creativity, and sharing delicious food with loved ones. And for that, I am truly grateful.