Curried Vegetables Over Couscous Recipe

Name: Curried Vegetables Over Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. turmeric; 18 to 1/4 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 1/2 tsp. salt; 10-oz. instant couscous; 2 zucchini, quartered lengthwise and cut into 3/4-inch slices (2 1/2 cups); 1/4 cup chopped fresh cilantro; Pinch ground cloves; Pinch ground cardamom; 1 Tbs. ground coriander; 1 1/2 Tbs. vegetable oil; 6 oz. cremini mushrooms, quartered; 1/2 tsp. ground cumin; 1 Tbs. minced fresh ginger

Servings: persons

1 tsp. turmeric
18 to 1/4 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 1/2 tsp. salt
10-oz. instant couscous
2 zucchini, quartered lengthwise and cut into 3/4-inch slices (2 1/2 cups)
1/4 cup chopped fresh cilantro
Pinch ground cloves
Pinch ground cardamom
1 Tbs. ground coriander
1 1/2 Tbs. vegetable oil
6 oz. cremini mushrooms, quartered
1/2 tsp. ground cumin
1 Tbs. minced fresh ginger

1
In 4-quart Dutch oven, heat 1 tablespoon of oil over medium-high heat.
2
Add mushrooms and cook, stirring occasionally, until nicely browned, about 5 minutes.
3
Transfer to plate.
4
Add remaining 1/2 tablespoon oil to pan and heat over medium heat.
5
Add cumin; cook, stirring constantly, for 30 seconds.
6
Add ginger, coriander, turmeric and cayenne and cook, stirring, for 30 seconds.
7
Reduce heat to low.
8
Stir in onion and cook, stirring often, until softened, about 4 minutes.
9
Add cauliflower, broth and salt.
10
Cover, increase heat to medium-low and simmer until cauliflower is barely tender, about 12 minutes.
11
Meanwhile, prepare couscous according to package directions.
12
Add zucchini and reserved mushrooms to cauliflower mixture.
13
Cover and cook for 4 to 5 minutes.
14
Stir in cilantro, cloves and cardamom.
15
Serve over couscous.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tsp. turmeric, 18 to 1/4 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), and more.

Yes, Curried Vegetables Over Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Vegetables Over Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions