Indian Curry Couscous with Broccoli and Edamame

Name: Indian Curry Couscous with Broccoli and Edamame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable broth; 1/2 cup couscous; 1 tablespoon canola oil; 1 teaspoon ajwain (carom) seeds; 1 clove garlic, coarsely chopped; 1 teaspoon turmeric powder; 1 teaspoon curry powder; 1/2 teaspoon hing powder (asafoetida); 1 pinch chili powder (optional); 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

Servings: persons

1 cup vegetable broth
1/2 cup couscous
1 tablespoon canola oil
1 teaspoon ajwain (carom) seeds
1 clove garlic, coarsely chopped
1 teaspoon turmeric powder
1 teaspoon curry powder
1/2 teaspoon hing powder (asafoetida)
1 pinch chili powder (optional)
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

1
Bring the vegetable broth to a boil in a saucepan.
2
Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes.
3
Fluff with a fork.
4
Heat canola oil in a large skillet or wok over medium-high heat.
5
Add ajowan seeds.
6
When seeds begin to sputter, stir in garlic and reduce heat to medium.
7
Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
8
Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes.
9
Season with salt and black pepper.
10
Drizzle sesame oil atop vegetables.
11
Spoon vegetables over couscous to serve.

145

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 15 ingredients. The key ingredients include: 1 cup vegetable broth, 1/2 cup couscous, 1 tablespoon canola oil, 1 teaspoon ajwain (carom) seeds, and more.

Yes, Indian Curry Couscous with Broccoli and Edamame 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!