Indian Curry Couscous with Broccoli and Edamame

A quick, light couscous stir-fry with Indian flavors. Great for vegetarians, but easily adapted into a chicken dish. Feel free to substitute veggies any way you like. Other options include sliced zucchini, string beans, eggplant, carrots, snow peas, and celery. Also try adding sesame seeds, flax seeds, or sesame seeds towards the end of stir-frying. Can be served with plain yogurt.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 413 Calories

Ingredients

• 1 pinch ground cinnamon
• ground black pepper to taste
• 1 teaspoon curry powder
• 1 cup vegetable broth
• 1 tablespoon canola oil
• ½ cup couscous
• sea salt to taste
• 1 teaspoon turmeric powder
• 1 bunch broccoli, cut into florets
• 1 clove garlic, coarsely chopped
• 1 (12 ounce) package frozen shelled edamame (green soybeans)
• 1 tablespoon toasted sesame oil
• 1 pinch chili powder (Optional)
• 1 teaspoon ajwain (carom) seeds
• ½ teaspoon hing powder (asafoetida)

Recipe Instructions

Step 1

Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.

Step 2

Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.

Step 3

When seeds begin to sputter, stir in garlic and reduce heat to medium.

Step 4

Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.

Step 5

Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.

Step 6

Drizzle sesame oil atop vegetables.

Step 7

Spoon vegetables over couscous to serve.