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.**
Servings Prep Time
Yield6-8 servings 15minutes
Cook Time
20minutes
Servings Prep Time
Yield6-8 servings 15minutes
Cook Time
20minutes
Ingredients
For the Cilantro Yogurt
  • 3cups cilantro leavesloosely packed
  • 1tablespoon lime juice
  • 3 /4teaspoon Salt
  • 1 /2cup plain yogurt
  • 1 /2cup sour cream
  • 2teaspoons Salt
For the Roasted Vegetables
  • 1 1/4pound medium zucchinihalved lengthwise, cut crosswise into 1-inch pieces
  • vegetable oil
  • 2 1-pound Eggplantsunpeeled, cut into 1-inch cubes
  • 3 green bell peppers
  • 1 Medium Onionchopped
  • 3teaspoon Salt
  • 1teaspoon pepper
For the Couscous
  • 2tablespoons vegetable oil
  • 1tablespoon curry powder
  • 3cups vegetable broth
  • 2cups plain couscous
  • 1 /4cup 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.