Curried Vegetables over Couscous

- 2 Tbsp canola oil (30 mL)
- 2 medium carrots peeled and sliced (2)
- 2 cups broccoli florets (500 mL)
- 1 red pepper julienned (1)
- 1 large red onion diced (1)
- 1 can (19 oz/540 mL) chickpeas, rinsed and drained
- 2-3 tsp curry powder (10-15 mL)
- 1 tsp cumin (5 mL)
- 2 garlic cloves minced (2)
- 1/2 cup sodium reduced chicken stock (125 mL)
- 1 Tbsp lemon juice (15 mL)
- 4 cups cooked couscous (1 L)
1. Pour 1 Tbsp (15 mL) canola oil into a large frying pan. Sauté carrots, broccoli, red pepper, zucchini and red onion quickly over medium heat, about 2 minutes. Add chickpeas and heat through until all vegetables are tender-crisp.
2. Meanwhile, heat a small saucepan over medium heat. Add remaining canola oil. Add curry powder, cumin and garlic and cook, stirring, for 1 minute. Add chicken stock and lemon juice and simmer, uncovered, for 2-3 minutes.
3. Prepare couscous according to package instructions. Toss vegetables with curry mixture.
Chef’s Tip: In Indian food, spices are typically heated in a pan with canola oil before adding to a dish. Start with the strongest flavoured spice and progress to the mildest. Garlic is very easy to burn so that is why it is added last. Canola oil has a high smoke point making it perfect for heating spices.