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Curried Couscous with Broccoli and Edamame

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
3 servings
Dinner
Curried Couscous with Broccoli and Edamame
Ingredients
  • 1 cup vegetable broth
  • 1/2 cup couscous
  • 1 tablespoon canola oil
  • 1 teaspoon ajwain (carom) seeds
  • 1 clove garlic, coarsely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon hing powder (asafoetida)
  • 1 pinch chili powder
  • 1 pinch ground cinnamon
  • 1 (12 ounce) package frozen shelled edamame (green soybeans)
  • 1 bunch broccoli, cut into florets
  • sea salt to taste
  • ground black pepper to taste
  • 1 tablespoon toasted sesame oil
Instructions
1
Begin by heating the vegetable broth in a saucepan over high heat until it reaches a rolling boil.
2
Add couscous to the boiling broth and then lower the heat to a medium setting; continue to cook until the liquid has been fully absorbed by the couscous and it reaches a tender consistency, approximately 10 minutes.
3
Use a fork to gently fluff the couscous.
4
In a large skillet or wok, heat canola oil over medium-high heat until it starts to shimmer.
5
Add ajowan seeds and watch as they begin to pop and sizzle, signaling that they are ready.
6
Then add minced garlic to the skillet and stir it in; immediately reduce the heat to a medium setting.
7
Next, combine turmeric, curry powder, hing powder, chili powder, and cinnamon in the skillet with the garlic.
8
Continue to stir these spices into the garlic mixture until it is nicely browned, taking around 3 minutes.
9
Add cooked edamame and broccoli to the skillet with the spice mixture.
10
Stir these vegetables into the spice mixture until they are tender, approximately 5 minutes.
11
Season the vegetable mixture with salt and black pepper to taste.
12
Drizzle a small amount of sesame oil over the top of the cooked vegetables.
13
Finally, spoon the vegetable mixture over a bed of couscous to serve.