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East Indian Curried Couscous Platter

Photo: Rodale Images Rodale Inc.

Ingredients

Serves: Prep:  5min |Cook: 6min |Total: 19min
              

Directions

1.
Heat the oil in a 10" no-stick skillet over medium-high heat; add the onions, carrots and broccoli. Cook and stir for 5 minutes, or until the vegetables are soft but not browned. Add the currants, apricots and couscous. Cook and stir for 1 minute.
2.
Add the broth, apple juice and curry powder; bring to a boil. Add the squash and tomatoes; cover and remove from the heat. Let stand for 5 to 8 minutes, or until all the liquid has been absorbed. Fluff the couscous with a fork and add salt and pepper to taste. Transfer to a platter; top with the cilantro or mint.

Nutritional Facts per serving

CALORIES 440.3 CAL

FAT 2.1 G

SATURATED FAT 0.3 G

CHOLESTEROL 0 MG

SODIUM 213.3 MG

CARBOHYDRATES 90.5 G

TOTAL SUGARS 18.8 G

DIETARY FIBER 7.6 G

PROTEIN 15.4 G
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