Sunday, December 20, 2009

Curried Vegetables Over Couscous

Here is a fast and easy weeknight dinner.

Curried Vegetables served over Whole Grain Couscous

1 tbs olive oil
8 oz cauliflower crowns
4 oz button mushrooms, sliced into 2 or 4 pieces depending on size
1/2 red pepper, cut into small dice
1 yellow squash, cut into 1/2 moons
1 zucchini, cut into 1/2 moons
1 can Chickpeas, rinsed and drained
1 28 oz can crushed tomatoes
1 tbs curry powder, more or less according to your preference
1/2 cup couscous

Heat olive oil in pan. When pan is hot add cauliflower and cook for 2 minutes, then add mushrooms. Cook until they start getting browned. Add the red pepper, squash and zucchini, cook for 2 minutes then add Chickpeas, tomatoes and curry powder. While veggies are cooking make couscous. When Cauliflower is cooked you can server over the couscous.


  1. I love this a recipe with no onions I can actually eat, due to my allergies. Wow this sounds good never had curry before...will have to try this. Thanks for sharing sounds like something I will love anything with chick pea's I'm there!

  2. oh great recipe and so healthy
    Merry Christmas


  3. this sounds fantastic, i am gonna make it tonight....i love curried veggies and meat :-) thank you for the recipe.

  4. although i dont eat meat much anymore :-)

  5. I just made this recipe and will be posting about it lost likely tomorrow! Thanks!