Spiced Vegetable Couscous

Course : Curry
Serves: 4
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1 3/4 cups tomato juice
3 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 cup water
1 cup uncooked couscous
1 cup diagonally sliced carrots -- (about 3
1/2 cup dark seedless raisins
1 1/2 cups broccoli florets
1 medium red bell pepper -- cut into 1 inch chunks
1 can chick peas -- rinsed and drained

Preparation / Directions:

In a 2-quart glass measure, stir together juice, curry powder, garlic powder, coriander, salt ginger, cumin and red pepper. Reserve 1 cup of mixture. Pour 3/4 cup mixture into a 1 1/2-quart casserole; add water. Cover with lid and microwave on high 3-5 minutes, or until boiling. Stir in couscous; cover and let stand 8 minutes. Add carrots and raisins to mixture remaining in glass measure. Cover with vented plastic wrap and microwave on high 4-6 minutes, or until crisp tender. Add broccoli and bell pepper. Microwave on high 3-5 minutes, or until crisp tender. Stir in peas; re-cover and microwave on high 2 minutes. Fluff couscous with a fork and arrange in the center of a large serving plate. Surround with vegetable mixture and serve immediately.

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