Quick Curried Couscous Skillet
Apricots and goat cheese add panache to this speedy dish.
- 1 1/2 cups (375 mL) sugar snap peas
- 1/2 small red onion
- 1/2 cup (125 mL) dried apricots
- 1 orange
- 1 1-in (2.5 cm) piece peeled fresh gingerroot
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) curry powder
- 1 1/4 cup (300 mL) low-sodium vegetable broth
- 1 cup (250 mL) uncooked whole-wheat couscous
- 1/2 cup (125 mL) loosely packed fresh cilantro, divided
- 1 lemon
- 1/2 cup (125 mL) sliced almonds, toasted, divided (see Cook's Tip)
- 2 oz (60 g) goat cheese, crumbled
- Grilled Pita Wedges (optional, see Cook's Tip)
Trim peas and cut in half on a bias using Santoku Knife; coarsely chop onion and cut apricots into strips. Zest orange to measure 1 tbsp (15 mL) and grate ginger to measure 2 tsp (10 mL) using Microplane® Zester; set zest aside.
Heat oil in (12-in./30-cm) Skillet over medium heat 1-3 minutes or until shimmering. Add peas, onion and apricots. Cook 1-2 minutes or until onion is translucent, stirring frequently. Stir in ginger, curry powder and salt. Cook 10-20 seconds or until fragrant.
Stir broth and orange zest into Skillet. Bring to a boil; remove Skillet from heat and stir in couscous. Cover and let stand 5 minutes. Meanwhile, coarsely chop cilantro and juice lemon using Juicer to measure 1 tbsp (15 mL). Add half of the cilantro, lemon juice and half of the almonds to Skillet.
Stir couscous mixture using Small Mix ‘N Scraper®. Divide couscous among serving plates and top with goat cheese, remaining cilantro and remaining almonds. Serve with Grilled Pita Wedges, if desired.
- 5 cups (1.25 L)
4 servings of 1 1/4
Nutrients per serving:
U.S. Nutrients per serving: Calories 380, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 410 mg, Carbohydrate 57 g, Fiber 10 g, Protein 14 g
To make Grilled Pita Wedges, heat Grill Pan over medium heat 5 minutes. Spray one side of three (6-in./15-cm) flat pita bread rounds (without pockets) with vegetable oil using Kitchen Spritzer. Place one pita into pan, oil side down. Cook 1 minute per side or until grill marks appear; set aside and keep warm. Repeat with remaining pitas. Cut each pita into eight wedges.
To toast almonds, place almonds in Large Micro-Cooker®. Microwave, uncovered, on HIGH 2-3 minutes or until toasted, stirring every 30 seconds.