Curried Cauliflower and Israeli Cous Cous

Simmered Curry Sauce with Green Beans and Sweet Peppers

© Renee Shelton

Oct 2, 2008

Cauliflower is a good source of fiber, protein and Vitamin C. This recipe simmers cauliflower florets with carrots, green beans and peppers in chicken broth laced with curry and ginger. It can easily be made with vegetable stock for a vegetarian meal, or stir in cubed leftover chicken breast for a quick chicken and vegetable curry dinner. This dish uses no added fat to prepare.

Israeli cous cous is much larger in grain than regular cous cous, and can be added to baked dishes easily and one dish meals on the stove top. It is fairly easy to prepare and requires about half the cooking time as rice.

Curried Cauliflower with Carrots and Green Beans

Ingredients:

• 2 cups skimmed chicken broth
• 1 Tbsp curry powder
• 1/8 tsp dried ginger powder
• 12 oz raw cauliflower, broken up into bite sized florets (about 1/2 head)
• 2 medium carrots, peeled and cut into large cubes
• 1 red bell pepper, cut into slices
• 1/2 medium onion, large dice
• 1 cup frozen green whole green beans, thawed, or use fresh
• 6 dried plums, cut in half
• 2 medium cloves garlic, peeled and minced or pressed
• 6 dried plums, cut in half
• 1/2 cup plain low fat yogurt

Procedure:

1. Bring the chicken broth to a boil in a large saucepan or rondeau with lid. Add in curry powder and dried ginger. Stir to incorporate.
2. Add in the cauliflower florets, carrots, peppers, onion, green beans, garlic, and dried plums.
3. Reduce heat to a low simmer and cover pan. Let cook about 20 minutes or until the vegetables are tender, stirring occasionally.
4. Remove from heat and stir in the plain yogurt. Serve over Israeli cous cous.

Israeli Cous Cous

Ingredients:

• 1 3/4 cup bulk plain Israeli cous cous
• 2 1/4 cup water

Procedure:

1. Bring the water to boil in a saucepan with a lid.
2. Add in the Israeli cous cous. Lower the heat to a simmer and cover.
3. Let cook for 5 to 7 minutes until the liquid has been absorbed.

Variation to the Curried Vegetables:

• Use 1 cup of mixed sliced bell peppers for the red bell pepper.
• For a spicier curry, add in dried pepper flakes with the vegetables.
• Other vegetables to try instead of the carrots or green beans or in addition to them: frozen sweet corn or fresh cut corn from the cob, or frozen peas.
• Add in cubed baked or poached chicken or turkey to the curried vegetables. Combine to heat thoroughly and serve over the cous cous.

Other recipes to try using cous cous:

Cous Cous Salad Three Ways: Greek, Mediterranean or Summer Variations From a Basic Recipe

Curried Cauliflower over Israeli Cous Cous

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