Curried Couscous with Roasted Curried Vegetables, Peach & Mango Chutney, and Cilantro Yoghurt

I adapted this from two different recipes from Bon Appetit and Gourmet magazines.  I fused the two recipes because I wanted a little more intense spice flavours in my couscous with the veggies.  For the peach & mango chutney, the original recipe only called for peaches, but I had tons of mangoes so I added the mangoes:-) 

Curried Couscous with Roasted Curried Vegetables: serves 6-8

2 – 1 pound eggplants, unpeeled, cut into 1 inch cubes
1/4  cup canola oil
1-1/4 pounds medium zucchini, halved lengthwise, cut crosswise into 1 inch pieces
6 garlic cloves, finely chopped
2 teaspoons ground coriander
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon black pepper

Preheat oven to 400F.  Grease 2 large baking sheets.  In a large bowl, add 3 finely minced garlic cloves, 1 teaspoon coriander, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, and 1/8 cup canola oil.  Whisk the ingredients together, add the cubed eggplants and toss well to cover all areas of the eggplants.  Spread the eggplants evenly on a baking sheet.   In the same large bowl, add the rest of the spices, garlic and oil, whisk and toss the zucchini cubes, evenly lay the cubes on another baking sheet.  Roast the veggies until golden and tender, turning occasionally with spatula, about 25 minutes for zucchini and 50 minutes for eggplants.  Transfer veggies to bowl and cool. 

2 Tablespoon olive oil
1 medium onion, chopped
1 Tablespoon homemade curry powder
3 cups water
2 cups plain couscous
3 large red/orange bell peppers, diced
1/2 cup coarsely chopped roasted salted cashews
1/4 cup dried currants

Heat 1 Tablespoon oil in heavy saucepan over medium-high heat.  Add onions and  sauté; when the onions a bit translucent, add the diced peppers and sauté about 2-3 minutes.  Mix in the curry powder; stir 1 minute.  Add 3 cups water; bring to simmer.  Cover; reduce heat to medium-low and simmer curry water for 10 minutes. 

Heat remaining 1 Tablespoon oil in heavy large pot.  Add couscous and stir constantly until colour darkens and couscous is toasted (you will start to smell fragrant toasted smell), 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, currants, and  roasted veggies, cool completely.  Season with salt and pepper to taste.  I am so very glad I used all these spices! I just love the infusion of all these spices and the texture of different veggies and cashew!  I’m tempted to say to add more spices and more garlic, but that’s my preference:-)  I also believe this couscous has wonderful taste to it because you toast the couscous to bring out it’s distinct flavour, and I definitely think that makes a difference!

Peach & Mango Chutney: yields 4 cups

4 green onions, chopped
1/4 cup currants
1 Tablespoon sherry wine vinegar
2 teaspoon grated peeled fresh ginger
3 medium peaches, peeled, halved, and pitted
2 mangoes, peeled, halved, and pitted

Combine onions, currants, vinegar and ginger in a medium bowl.  Cut peaches and mangoes into 1/3 inch cubes.  Add to onion mixture and toss to coat.  Cover, chill at least 1 hour and up to 6 hours; toss occasionally. 
I kept this overnight in the fridge, mixing 2-3 times in between.  This is a very fresh tasting chutney with subtle ginger and green onion flavours, but you’ll get nice sweet taste of peaches, mangoes, and currants.

Cilantro yoghurt

3 cups (loosely packed) fresh cilantro leaves (from 3 large bunches)
1 Tablespoon fresh lime juice
3/4 teaspoon salt
1/2 cup plain whole milk yoghurt or Greek yoghurt
1/2 cup sour cream

Coarsely chop cilantro and transfer to a medium bowl; mix in yoghurt, sour cream, lime juice and salt.  Blend all the ingredients well.  This can be made 1 day ahead; cover and chill.  Went wonderfully with the couscous, and even though I don’t eat meat now, I think this would go great with lamb!


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