"A quick, light couscous stir-fry with Indian flavors. Great for vegetarians, but easily adapted into a chicken dish. Feel free to substitute veggies any way you like. Other options include sliced zucchini, string beans, eggplant, carrots, snow peas, and celery. Also try adding sesame seeds, flax seeds, or sesame seeds towards the end of stir-frying. Can be served with plain yogurt." — namiknows
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ajwain (carom) seeds
garlic, coarsely chopped
hing powder (asafoetida)
1 (12 ounce) package
frozen shelled edamame (green soybeans)
broccoli, cut into florets
sea salt to taste
ground black pepper to taste
toasted sesame oil
This was very tasty and pretty easy to make as well. I loved the blend of spices. As a carnivore, I decided to add chicken. With the chicken, it probably does not need as much edamame as the original recipe calls for (there was a lot of edamame!) Yum!!
This was just ok.
This turned out really really good! I used zucchini instead of broccoli and peas instead of edamame, but that is just because it is what we had on hand. A keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Curry Couscous with Broccoli and Edamame
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 162
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