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


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

Ingredients:
  • 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 yogurt
  • 1/2 cup sour cream
  •   Nonstick vegetable oil spray
  • 2 1-pound eggplants, unpeeled, cut into 1-inch cubes
  • 6 tablespoons corn oil
  • 1 1/4 pound medium zucchini, halved lengthwise, cut crosswise into 1-inch pieces
  •  
  • 3 large red bell peppers
  • 2 tablespoons corn oil
  • 1 medium onion, chopped
  • 1 tablespoon curry powder
  • 3 cups water
  • 2 cups (12 ounces) plain couscous
  • 1/2 cup coarsely chopped roasted salted cashews
  • 1/4 cup dried currants
  • Peach Chutney (click for recipe)
Directions:
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Rank

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