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Curried Couscous with Roasted Vegetables and Cilantro Yogurt

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 Curried Couscous with Roasted Vegetables and Cilantro Yogurt
Recipe for the Week of February 28- March 4, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Fusion, Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Yield 6-8 servings
Ingredients
For the Cilantro Yogurt
  • 3 cups cilantro leaves loosely packed
  • 1 tablespoon lime juice
  • 3 /4 teaspoon Salt
  • 1 /2 cup plain yogurt
  • 1 /2 cup sour cream
  • 2 teaspoons Salt
For the Roasted Vegetables
  • 1 1/4 pound medium zucchini halved lengthwise, cut crosswise into 1-inch pieces
  • vegetable oil
  • 2 1- pound Eggplants unpeeled, cut into 1-inch cubes
  • 3 green bell peppers
  • 1 Medium Onion chopped
  • 3 teaspoon Salt
  • 1 teaspoon pepper
For the Couscous
  • 2 tablespoons vegetable oil
  • 1 tablespoon curry powder
  • 3 cups vegetable broth
  • 2 cups plain couscous
  • 1 /4 cup dried cranberries
Instructions
To Make the Cilantro Yogurt
  1. Combine cilantro, lime juice, and salt in a clear cup an immersion blend; blend to coarse puree. Transfer to medium bowl; mix in yogurt and sour cream. Season with pepper. Cover and chill.
To Make the Roasted Vegetables
  1. Heat oil in the pot until hot, add in all the veggies, salt, pepper and cook thoroughly until soft and some have softened. Add more oil if necessary along.
To Start the Couscous
  1. For the couscous, oil the bottom of the pot and on medium heat, add in the couscous and stir constantly until color darkens and couscous is toasted, about 3 minutes.
To Finish the Couscous
  1. Mix in curry powder. Add vegetable broth; bring to simmer. Cover; reduce heat to medium-low and simmer curry.
To Assemble
  1. Turn off heat, cover pot, and let stand until couscous is tender and curry water is absorbed, about 10 minutes. Fluff couscous with fork. Mix in dried cranberries. Season to taste with salt and pepper. Serve with cilantro yogurt.