Curried Indonesian Vegetables over Israeli Couscous

2 ¼ cups Israeli Couscous*
1 tablespoon olive oil
1 cup already-cut broccoli florets
1 cup already-sliced fresh mushrooms
1 medium green bell pepper (1 cup strips)
1 cup already-shredded red cabbage
1 cup already-shredded carrots
2 cups chopped onions
1 tablespoon curry powder
1 teaspoon ground cumin
2 teaspoons bottled minced garlic
1 teaspoon bottled chopped ginger
2 cans (14 1/2 ounces each) diced tomatoes
3 tablespoons smooth peanut butter

Prepare couscous according to package directions.

Meanwhile, heat oil on medium in a 4 1/2-quart Dutch oven or soup pot. Add broccoli and mushrooms and cook, stirring occasionally, while cutting bell pepper into thin strips. Add pepper, cabbage, carrots and onions. Raise heat to medium-high and stir occasionally.

Stir in curry powder, cumin, garlic and ginger. Stir in tomatoes and their juices. Raise heat to high, cover pot, and bring it to a boil. Uncover pot and boil for 3 more minutes to blend flavors, stirring from time to time. Reduce heat to low and stir in peanut butter, blending well. Serve at once over hot couscous.

Curried Indonesian Vegetables over Israeli Couscous

Approximate values per serving as a main dish: 415 calories (24% from fat), 12 g fat (2 g saturated), 0 mg cholesterol, 12 g protein, 68 g carbohydrates, 439 mg sodium

Print this recipe:

• Print Recipe with Image
• Print Recipe without Image