Indian Curry Couscous with Broccoli and Edamame

Edamame soy beans and broccoli are stir-fried with exotic Indian spices for a delicious vegetarian meal.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 413 Calories

Ingredients

• 1 pinch ground cinnamon
• ground black pepper to taste
• 1 teaspoon curry powder
• 1 cup vegetable broth
• 1 tablespoon canola oil
• 1 pinch chili powder
• sea salt to taste
• 1 teaspoon turmeric powder
• 1 bunch broccoli, cut into florets
• 1 clove garlic, coarsely chopped
• 1 (12 ounce) package frozen shelled edamame (green soybeans)
• 1 tablespoon toasted sesame oil
• 1 teaspoon ajwain (carom) seeds
• 0.5 cup couscous
• 0.5 teaspoon hing powder (asafoetida)

Recipe Instructions

Step 1

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.

Step 2

Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.

Step 3

When seeds begin to sputter, stir in garlic and reduce heat to medium.

Step 4

Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.

Step 5

Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.

Step 6

Drizzle sesame oil atop vegetables.

Step 7

Spoon vegetables over couscous to serve.