1 min read

Curried Vegetables Over Cous-Cous

An incredible and delicious spin on Indian-Egyptian fusion.

Prep time: 25 minutes
Serves: 4


  • 1 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 cup onion, thinly sliced
  • 5-6 cups cauliflower, cut into bite-size pieces
  • 1 cup reduced sodium vegetable broth
  • 1 1/2 tsp salt
  • 10 oz. cous cous
  • 2 1/2 cups zucchini, cut in half inch slices
  • 1/4 cup fresh cilantro, chopped
  • Pinch of ground cloves
  • Pinch of ground cardamom
  • 1 tbsp. ground coriander
  • 1 1/2 tbsp. canola oil
  • 6 oz. cremini mushrooms, quartered
  • 1/2 tsp ground cumin
  • 1 tbsp. minced fresh ginger


  1. In a 4-quart Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, 5 minutes. Transfer to a plate.
  2. Add remaining 1/2 tablespoon oil to the pan and heat over medium heat.
  3. Add cumin and cook, stirring constantly for 30 seconds. Add ginger, coriander, turmeric, and cayenne, and cook, stirring for 30 seconds.
  4. Reduce heat to low, stir in onion, and cook, stirring often, until softened.
  5. Add cauliflower, broth, and salt. Cover, increase the heat to medium-low, and simmer until cauliflower is crisp, about 12 minutes.
  6. Prepare cous cous according to package directions and set aside.
  7. Add zucchini and reserved mushrooms to the cauliflower mixture. Cover and cook for 4-5 minutes. Stir in cilantro, cloves and cardamom. When done, serve over cous cous.

Nutritional information per serving: Protein 13g Total fat 7g Carbohydrates 60g Calories 339 Sodium 833mg Cholesterol 0mg