- 1 cup vegetable broth
- 1/2 cup couscous
- 1 tablespoon canola oil
- 1 teaspoon ajwain (carom) seeds
- 1 clove garlic, coarsely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1/2 teaspoon hing powder (asafoetida)
- 1 pinch chili powder (optional)
- 1 pinch ground cinnamon
- 1 (12 ounce) package frozen shelled edamame (green soybeans)
- 1 bunch broccoli, cut into florets
- sea salt to taste
- ground black pepper to taste
- 1 tablespoon toasted sesame oil
- 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.
- Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
- When seeds begin to sputter, stir in garlic and reduce heat to medium.
- Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
- Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
- Drizzle sesame oil atop vegetables.
- Spoon vegetables over couscous to serve.
04/19/2018
recipepes.com
ndian Curry Couscous with Broccoli and Edamame, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
