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  • Curried Couscous, Vegetables, Peach Chutney, Yogurt

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    Curried Couscous, Vegetables, Peach Chutney, Yogurt
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 c. fresh cilantro leaves - (loosely packed) (from 3 large bunches)
    • 1 Tbsp. fresh lime juice
    • 3/4 tsp salt
    • 1/2 c. plain whole-lowfat milk yogurt
    • 1/2 c. lowfat sour cream Freshly-grnd black pepper to taste Nonstick vegetable oil spray as needed
    • 2 x eggplants - (1 lb ea) unpeeled, and cut into 1" cubes
    • 6 Tbsp. corn oil Salt to taste Freshly-grnd black pepper to taste
    • 1 1/4 lb medium zucchini halved lengthwise, cut crosswise into 1" pcs
    • 3 lrg red bell peppers
    • 2 Tbsp. corn oil
    • 1 med onion minced
    • 1 Tbsp. curry pwdr
    • 3 c. water
    • 2 c. plain couscous - (12 ounce)
    • 1/2 c. coarsely-minced roasted salted cashews
    • 1/4 c. dry currants Salt to taste Freshly-grnd black pepper to taste Peach Chutney (see recipe)

    Directions

    1. For yogurt: Combine cilantro, lime juice, and salt in processor; blend to coarse puree. Transfer to medium bowl; fold in yogurt and lowfat sour cream. Season with pepper. (Can be made 1 day ahead. Cover and chill.)
    2. For vegetables: Preheat oven to 400 degrees. Spray 2 large baking sheets with nonstick spray. Mound eggplant cubes on 1 sheet; drizzle with 4 Tbsp. oil. Sprinkle with salt and pepper; toss to coat. Spread out proportionately.
    3. Mound zucchini on second sheet; drizzle with remaining 2 Tbsp. oil. Sprinkle with salt and pepper; toss to coat. Spread out proportionately.
    4. Roast eggplant and zucchini till golden brown and tender, turning occasionally with spatula, about 25 min for zucchini and 50 min for eggplant. Transfer vegetables to bowl and cold.
    5. Meanwhile, char peppers directly over gas flame or possibly in broiler till blackened on all sides. Enclose in paper bag; let stand 10 min. Peel and seed peppers. Cut 2 peppers into 1-inch pcs. Thinly slice remaining pepper and reserve for garnish.
    6. For couscous: Heat 1 Tbsp. oil in heavy large saucepan over medium-high heat. Add in onion; saute/fry till soft, about 6 min. Fold in curry pwdr; stir 1 minute. Add in 3 c. water; bring to simmer. Cover; reduce heat to medium-low and simmer curry water 10 min.
    7. Heat remaining 1 Tbsp. oil in heavy large pot. Add in couscous and stir constantly till color darkens and couscous is toasted, about 3 min. Fold in warm curry water. Turn off heat, cover pot, and let stand till couscous is tender and curry water is absorbed, about 10 min.
    8. Fluff couscous with fork to separate grains. Fold in cashews and currants and cold completely. Fold in eggplant, zucchini, and bell pepper pcs. Season salad to taste with salt and pepper.
    9. Mound salad on large platter; garnish with reserved bell pepper slices. Serve with cilantro yogurt and chutney.
    10. This recipe yields 6 to 8 servings.
    11. Comments: Here's a warm Indian meal interpreted as an exotic and refreshing meatless salad.

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