VEGETABLE CURRY WITH COUSCOUS
Give your skillet dinner an Indian twist. Here's a combination of veggies, couscous and peanuts ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook bell pepper in oil 4 to 5 minutes, stirring frequently, until tender.
- Stir in broth, curry powder, salt and vegetables. Heat to boiling. Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in raisins and chutney. Serve over couscous. Sprinkle with peanuts.
Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 22 g, TransFat 0 g
CHICKEN & VEGETABLE CURRY COUSCOUS
For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. -Elizabeth Hokanson, Arborg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink., Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
CURRIED VEGETABLE COUSCOUS
This curried vegetable couscous recipe is perfect for a quick, healthy, and delicious dinner! It is super flavorful, full of nutritious vegetables, and pairs perfectly with a variety of main dishes if served as a side dish.
Provided by Beri
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 16
Steps:
- Preheat the olive oil in a large pot over medium heat. Then sauté the broccoli, red bell pepper, carrot, and garlic for 3-5 minutes.
- Add the peas and spices to the pot. Sauté for 1 minute.
- Pour the water into the pot and heat it up. Then add the couscous, stir everything, cover the pot, turn off the stove and let the couscous sit for 5 minutes.
- Fluff the couscous and stir in the green onion and red chili flakes. Season with more salt and pepper if needed and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 303 kcal, Carbohydrate 55 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, Sodium 68 mg, Fiber 10 g, Sugar 8 g
CHICKEN CURRY WITH VEGGIES ON WHOLE-GRAIN COUSCOUS
Provided by Melissa Perlman
Categories Chicken Ginger Vegetable Quick & Easy Dinner Curry Broccoli Cauliflower Couscous Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- 1. Combine the oil, onion, ginger, garlic, turmeric, curry powder, and brown sugar in a large skillet and cook over medium heat until onions turn clear and smell sweet, about 5 minutes.
- 2. Add the sliced chicken breasts and cook until the meat is done, about 5-7 minutes.
- 3. Add 1 cup of water along with the broccoli, cauliflower, and carrot. Cook for about 15 minutes, or until the vegetables are tender. Add water as needed to maintain a saucy consistency.
- 4. Serve over hot, freshly cooked couscous.
VEGETABLE CURRY COUSCOUS
A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time.
Provided by Melissa Conger
Categories Side Dish Curry Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
- Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
- Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 41.3 g, Cholesterol 0.3 mg, Fat 3.5 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 288.3 mg, Sugar 16.7 g
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