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Indian Curry Couscous with Broccoli and Edamame
Indian Curry Couscous with Broccoli and Edamame
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Create a flavorful vegetarian stir-fry with edamame, broccoli, and exotic Indian spices.
Ingredients:
  • 1 cup vegetable broth
  • 0.5 cup couscous
  • 1 tablespoon canola oil
  • 1 teaspoon ajwain (carom) seeds
  • 1 clove garlic, coarsely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 0.5 teaspoon hing powder (asafoetida)
  • 1 pinch chili powder
  • 1 pinch ground cinnamon
  • 1 (12 ounce) package frozen shelled edamame (green soybeans)
  • 1 bunch broccoli, cut into florets
  • sea salt to taste
  • 1 tablespoon toasted sesame oil
Instructions:
  • In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, reduce heat to medium, and simmer until the broth is absorbed and the couscous is tender, approximately 10 minutes. Fluff with a fork before serving.
  • In a large skillet or wok over medium-high heat, heat canola oil and add ajowan seeds for a fragrant and flavorful start.
  • Once the seeds start to crackle, add in the garlic and lower the heat to medium.
  • Mix turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until the garlic turns golden brown, approximately 3 minutes.
  • Sauté edamame and broccoli in the flavorful spice mix until tender, for about 5 minutes. Season with salt and black pepper to taste.
  • Drizzle vegetables with sesame oil.
  • Serve the vegetables over the fluffy couscous.

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