CURRIED COUSCOUS WITH ROASTED VEGETABLES, PEACH CHUTNEY, AND CILANTRO YOGURT
Categories Salad Side Roast Vegetarian Yogurt Cashew Curry Eggplant Zucchini Summer Healthy Couscous Cilantro Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- For yogurt:
- Combine cilantro, lime juice, and salt in processor; blend to coarse puree. Transfer to medium bowl; mix in yogurt and sour cream. Season with pepper. (Can be made 1 day ahead. Cover and chill.)
- For vegetables:
- Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Mound eggplant cubes on 1 sheet; drizzle with 4 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Mound zucchini on second sheet; drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Roast eggplant and zucchini until golden and tender, turning occasionally with spatula, about 25 minutes for zucchini and 50 minutes for eggplant. Transfer vegetables to bowl and cool.
- Meanwhile, char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut 2 peppers into 1-inch pieces. Thinly slice remaining pepper and reserve for garnish.
- For couscous:
- Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion; sauté until soft, about 6 minutes. Mix in curry powder; stir 1 minute. Add 3 cups water; bring to simmer. Cover; reduce heat to medium-low and simmer curry water 10 minutes.
- Heat remaining 1 tablespoon oil in heavy large pot. Add couscous and stir constantly until color darkens and couscous is toasted, about 3 minutes. Mix in hot curry water. Turn off heat, cover pot, and let stand until couscous is tender and curry water is absorbed, about 10 minutes. Fluff couscous with fork to separate grains. Mix in cashews and currants and cool completely. Mix in eggplant, zucchini, and bell pepper pieces. Season salad to taste with salt and pepper.
- Mound salad on large platter; garnish with reserved bell pepper slices. Serve with cilantro yogurt and chutney.
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Chase Ellis
[email protected]Overall, this dish was a success. The flavors were great and the instructions were easy to follow. I would definitely make it again.
RUHIT PRO
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less curry powder next time.
Aneela Singh
[email protected]I'm always looking for new and exciting recipes to try, and this one definitely fit the bill. The flavors were amazing and the dish was easy to make.
Zizile Kayi
[email protected]This dish is a great way to impress your guests. It's easy to make, but it looks and tastes like it came from a restaurant.
Tristan Hyde
[email protected]I'm a vegetarian and I loved this dish. The roasted vegetables were perfectly cooked and the curry sauce was flavorful and creamy.
Kiya Yirdaw
[email protected]This recipe is a great way to use up leftover vegetables. I had some roasted carrots and broccoli that I needed to use up, and they worked perfectly in this dish.
Shahnawaz Ali
[email protected]I followed the recipe exactly and the dish turned out perfectly. The only thing I would change next time is to add a bit more spice.
C TRAPZ
[email protected]I made this dish for a potluck and it was a huge success. Everyone raved about the unique flavor combination and asked for the recipe.
Faroq Mamed
[email protected]This dish was a hit with my family! The kids loved the sweet and tangy peach chutney, while the adults appreciated the more complex flavors of the curry.
Qamer Ansari
[email protected]I'm not typically a fan of couscous, but this recipe changed my mind. The flavors were so well-balanced and the roasted vegetables added a nice touch of texture.
Uduba Maryann
[email protected]This curried couscous dish was an absolute delight! The combination of roasted vegetables, peach chutney, and cilantro yogurt created a symphony of flavors that tantalized my taste buds.