Couscous Curry

Elevate your weeknight dinner game with this vibrant and flavorful Couscous Curry, a nourishing one-pot meal that's perfect for busy days! This vegetarian recipe combines fluffy, tender couscous with a rich and creamy coconut milk curry, packed with hearty vegetables like carrots, zucchini, and protein-packed chickpeas. Infused with aromatic spices including curry powder, cumin, and turmeric, this dish offers a warm and comforting balance of flavors. Ready in just 40 minutes, it’s a quick, wholesome option that doesn’t skimp on taste. Garnish with fresh cilantro and a squeeze of lime for a citrusy twist that adds the perfect finishing touch. Whether you're meal prepping or serving it fresh, this plant-based recipe is sure to become a family favorite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Couscous
• 1.25 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 medium Carrot, diced
• 1 medium Zucchini, diced
• 1 15-ounce can Chickpeas, drained and rinsed
• 1 14-ounce can Canned diced tomatoes
• 1 13.5-ounce can Coconut milk
• 1.5 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 0.5 teaspoons Ground coriander
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.25 cup Fresh cilantro, chopped (optional)
• 1 lime Lime wedges (optional)

Directions

Step 1

In a medium saucepan, bring the vegetable broth to a boil. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.

Step 2

Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 4

Add the diced carrot and zucchini to the skillet, cooking for 5-7 minutes until they begin to soften.

Step 5

Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper. Stir well to coat the vegetables evenly in the spices.

Step 6

Add the canned diced tomatoes (with juices), chickpeas, and coconut milk to the skillet. Stir to combine and bring the mixture to a gentle simmer.

Step 7

Reduce the heat to low and let the curry cook uncovered for 10-12 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

Step 8

Taste the curry and adjust seasoning with additional salt or spices, if needed.

Step 9

To serve, divide the couscous into bowls and ladle the curry over the top. Garnish with fresh cilantro and a squeeze of lime, if desired.

Nutrition Facts

Serving size	(2148.2g)

Amount per serving	% Daily Value*
Calories	1694.5

Total Fat 56.9g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 7.1g
Cholesterol 7.9mg	0%
Sodium 8931.4mg	0%
Total Carbohydrate 249.6g	0%
Dietary Fiber 54.0g	0%
Total Sugars 75.4g
Protein 58.9g	0%

Vitamin D 0IU	0%
Calcium 552.2mg	0%
Iron 28.4mg	0%
Potassium 4083.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.3%

Protein: 13.5%

Carbs: 57.2%