Curried Couscous and Garbanzo Beans with Roasted Vegetables Served with Peach Chutney and Cilantro Yogurt

(4 votes)

Cilantro Yogurt:
3 cups cilantro leaves, freshandloosely packed (from 3 large bunches)
1 tablespoon lime juice, fresh
3/4 teaspoon salt
1/2 cup yogurt, plain whole-milk
1/2 cup sour cream
Roasted Vegetables:
2 eggplants, 1 pound each, unpeeled and cut into 1" cubes
6 tablespoons corn oil
1-1/4 pounds zucchini, medium, halved lengthwise, cut crosswise into 1-inch pieces
3 large red bell peppers
nonstick vegetable oil spray
2 tablespoons corn oil
1 onion, medium, chopped
1 tablespoon curry powder
3 cups water
2 cups moroccan couscous
1 cup garbanzo beans
1/2 cup roasted salted cashews, coarsely chopped
1-3/4 pounds dried currants
Peach Chutney:
4 green onions, chopped
1/4 cup dried currants
1 tablespoon red wine vinegar
2 teaspoons fresh ginger, peeled, grated
1-3/4 pounds peaches, peeled, halved, pitted (about 4 medium)

Cilantro Yogurt:

Combine cilantro, lime juice and salt in processor. Blend to coarse puree. Transfer to a medium bowl then mix in yogurt and sour cream. Season with pepper, cover and chill.

Tip: Can be made 1 day ahead.

Roasted Vegetables:

Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Mound eggplant cubes on one baking sheet; drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper, toss to coat, spread out evenly. Mound zucchini on second sheet, drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper, toss to coat, spread out evenly. Roast eggplant and zuucchini until golden and tender, turning occasionally with spatula. About 25 minutes for zucchini and 50 minutes for eggplant. Transfer vegetables to a bowl and cool. Meanwhile, char peppers directly over gas flame or in a broiler until blackened on all sides. Enclose in a paper bag, let stand 10 minutes. Peel and seed peppers. Cut 2 peppers into 1 inch pieces. Thinly slice remaining pepper and reserve for garnish.


Cook Garbanzo Beans according to package directions and cool completely.

Heat 1 tablespoon oil in large heavy saucepan over medium-high heat. Add onion and sauté until soft, about 6 minutes. Mix in curry powder, stir 1 minute. Add 3 cups water, bring to simmer. Cover, reduce heat to medium-low and simmer curry water 10 minutes. Heat remaining 1 tablespoon oil in large heavy pot. Add Moroccan Couscous and stir constantly until color darkens and couscous is toasted, about 3 minutes. Mix in hot curry water. Turn off heat, cover pot, let stand until couscous is tender and curry water is absorbed - about 10 minutes.

Fluff couscous with fork to separate grains. Mix in cashews and currants, cool completely. Mix in Garbanzo beans, eggplant, zucchini and bell pepper pieces. Season salad to taste with salt and pepper. Mound salad on a large platter, garnish with reserved bell pepper slices.

Serve with cilantro yogurt and peach chutney.

Peach Chutney:
Combine onions, currants, vinegar and ginger in a medium bowl. Cut peaches into 1/3" cubes and add to onion mixture, tossing to coat. Cover. Chill at least 1 hour and up to 6 hours tossing occasionally.

Serves: 6 to 8


An awesome recipe! Thanks.
Anonymous, Location not stated.

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