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Ingredients
½ cup olive oil
1 medium-size onion, minced
10 medium-size garlic cloves, smashed, peeled and minced
3 tablespoons ground cumin, preferably freshly ground
1 tablespoon curry powder
2 cups couscous
4 cups chicken broth or vegetarian broth (see Micro-Tip)
1 ½ teaspoons kosher salt
Freshly ground black pepper
Nutritional analysis per serving
38 grams carbs; 307 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 381 milligrams sodium; 7 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place oil in a 14- by 9- by 2-inch oval dish. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 2 minutes. Stir in spices and cook for 3 minutes.
- Step 2
Stir in couscous and pour broth over mixture. Cook for 10 minutes.
- Step 3
Remove from oven. Stir in salt and pepper.
Halve all ingredients. Use a 2½-quart souffle dish. Cook oil, onions and garlic as in Step No. 1. Cook spices for 2 minutes. Cook couscous and broth as in Step No. 2 for 6 minutes. Finish recipe as above.
Cook oil as in Step No. 1 for 3 minutes. Cook onion and garlic for 3 minutes. Cook spices for 3 minutes. Cook couscous and broth as in Step No. 2 for 9 minutes. Finish recipe as above.
Private Notes