Curried Vegetables on Couscous

Name: Curried Vegetables on Couscous
Yield: 6 servings (serving size: 1 2/3 cups vegetables, 1/2 cup couscous, 1 tablespoon chutney, 1 tablespoo
Ingredients: 4 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds); 4 cups cubed tomato (about 1 1/2 pounds); 1 cup chopped onion; 1 cup (1/4-inch) diagonally cut carrot; 2 tablespoons curry powder; 2 teaspoons cumin seeds; 1 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained; 1 green bell pepper, cut into 1/2-inch-wide strips; 3 garlic cloves, minced; 1/3 cup chopped fresh cilantro; 4 green onion tops, cut into 1-inch pieces; 3 cups hot cooked couscous; 6 tablespoons mango chutney; 6 tablespoons raisins; 6 tablespoons plain fat-free yogurt

Curried Vegetables on Couscous was pinched from <a href="http://www.myrecipes.com/recipe/curried-vegetables-couscous-50400000124278/" target="_blank">www.myrecipes.com.</a>

"This high-flavor dish combines fresh vegetables with curry, cumin, cayenne, and chutney...."

INGREDIENTS

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4 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)

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4 cups cubed tomato (about 1 1/2 pounds)

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1 cup chopped onion

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1 cup (1/4-inch) diagonally cut carrot

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2 tablespoons curry powder

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2 teaspoons cumin seeds

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1 teaspoon salt

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1/4 teaspoon cayenne pepper

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2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained

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1 green bell pepper, cut into 1/2-inch-wide strips

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3 garlic cloves, minced

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1/3 cup chopped fresh cilantro

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4 green onion tops, cut into 1-inch pieces

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3 cups hot cooked couscous

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6 tablespoons mango chutney

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6 tablespoons raisins

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6 tablespoons plain fat-free yogurt

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