Curried Couscous with Roasted Vegetables, Peach Chutney, and Cilantro Yogurt Recipe

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Curried Couscous with Roasted Vegetables, Peach Chutney, and Cilantro Yogurt
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Ingredients
18
Count
Nutrition
415
Calories
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Ingredients:

Directions:

  1. For yogurt: Combine cilantro, lime juice, and salt in processor; blend to coarse puree. Transfer to medium bowl; mix in yogurt and sour cream. Season with pepper. (Can be made 1 day ahead. Cover and chill.)
  2. For vegetables: Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Mound eggplant cubes on 1 sheet; drizzle with 4 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Mound zucchini on second sheet; drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Roast eggplant and zucchini until golden and tender, turning occasionally with spatula, about 25 minutes for zucchini and 50 minutes for eggplant. Transfer vegetables to bowl and cool.
  3. Meanwhile, char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut 2 peppers into 1-inch pieces. Thinly slice remaining pepper and reserve for garnish.
  4. For couscous: Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion; sauté until soft, about 6 minutes. Mix in curry powder; stir 1 minute. Add 3 cups water; bring to simmer. Cover; reduce heat to medium-low and simmer curry water 10 minutes.
  5. Heat remaining 1 tablespoon oil in heavy large pot. Add couscous and stir constantly until color darkens and couscous is toasted, about 3 minutes. Mix in hot curry water. Turn off heat, cover pot, and let stand until couscous is tender and curry water is absorbed, about 10 minutes. Fluff couscous with fork to separate grains. Mix in cashews and currants and cool completely. Mix in eggplant, zucchini, and bell pepper pieces. Season salad to taste with salt and pepper.
  6. Mound salad on large platter; garnish with reserved bell pepper slices. Serve with cilantro yogurt and chutney.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 414.93 Kcal (1737 kJ)
Calories from fat 236.51 Kcal
% Daily Value*
Total Fat 26.28g 40%
Cholesterol 6.91mg 2%
Sodium 417.69mg 17%
Potassium 1137.96mg 24%
Total Carbs 38.93g 13%
Sugars 16.64g 67%
Dietary Fiber 8.4g 34%
Protein 9.42g 19%
Vitamin C 97.3mg 162%
Vitamin A 1.5mg 49%
Iron 27.4mg 152%
Calcium 115.7mg 12%
Amount Per 100 g
Calories 75.94 Kcal (318 kJ)
Calories from fat 43.29 Kcal
% Daily Value*
Total Fat 4.81g 40%
Cholesterol 1.26mg 2%
Sodium 76.45mg 17%
Potassium 208.27mg 24%
Total Carbs 7.13g 13%
Sugars 3.05g 67%
Dietary Fiber 1.54g 34%
Protein 1.72g 19%
Vitamin C 17.8mg 162%
Vitamin A 0.3mg 49%
Iron 5mg 152%
Calcium 21.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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