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Curried Vegetable Stew With Couscous

Curried Vegetable Stew With Couscous

Nutrition Facts
  • cal. (kcal) 205
Curried Vegetable Stew With Couscous
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 20 mins
  • Carb Grams Per Serving: 21

Ingredients

  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/4 cups water
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh cilantro
  • 1 head cauliflower, cut into florets
  • 2 zucchini, diced
  • 1 cup green beans, cut into 1/2-inch diagonal pieces
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup diced fresh tomatoes
  • Cooked couscous

Directions

  1. Stir spices, salt, pepper and 2 tablespoons of the water together in a small bowl until smooth. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and spice mixture. Cook, stirring, 1 minute, or until onion begins to soften.
  3. Add cauliflower, zucchini and green beans; cook 2 minutes. Add 1 cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for
  4. 5 minutes, or until vegetables are just tender.
  5. Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with couscous, if desired.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 205 cal., 12 g total fat (2 g sat. fat), 21 g carb. (6 g fiber), 7 g pro.

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