Ingredients
For the Cilantro Yogurt
For the Roasted Vegetables
For the Couscous
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- 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.
- 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.
- 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.
- Mix in curry powder. Add vegetable broth; bring to simmer. Cover; reduce heat to medium-low and simmer curry.
- 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.