indian curry couscous with broccoli and edamame

Ingredients

• Servings: 3
• 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

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• 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.