Curried Couscous Pilaf
A nutritional couscous dish based around lentils and spinach. The curry enliven it with a zesty vibrant flavor.
|Author:||Inspired by Moosewood Restaurant Low-Fat Favorites, pg. 180|
|1 1/2 cups||water|
|2 tsp.||canola oil|
|2 cloves||garlic, minced or pressed|
|1 tbsp.||fresh ginger, grated|
|1 tbsp.||curry powder|
|1 pinches||cayenne pepper|
|1/2 cups||orange juice, (or water)|
|1 cups||carrots, peeled and diced|
|2 cups||fresh spinach, stemmed and chopped|
|1/2 cups||green onions, chopped|
|1 1/2 cups||couscous|
|1 1/2 cups||water, boiling|
|to taste||black pepper|
- In a small sauce pan, combine the lentils and water and bring to a boil. Cover and simmer on low heat until the lentils are tender, about 35 to 40 minutes. Add more water as necessary.
- When the lentils have been cooking for 10 to 15 minutes, warm the oil in a medium saucepan. Add garlic, and ginger, and sauté for 1 to 2 minutes, stirring.
- Add the curry powder, cayenne, water or orange juice, salt and carrots. Cover and simmer until the carrots are tender, about 5 minutes.
- Add the spinach, cover and cook until the spinach wilts, about 2 minutes.
- Add the scallions, couscous and boiling water and cook for 1 minute, stirring constantly. Cover, remove from heat and let sit for 5 minutes. Then fluff the couscous with a fork.
- When the lentils are tender, drain them and then stir them into the pilaf. Add salt and pepper to taste. Serve hot.
|Amount per serving
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 50g||17%|
|Dietary Fiber 8g||32%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.