Curried Couscous With Roasted Vegetables Peach Chutney And Cilantro Yogurt
Ingredients
- 3 cups (loosely packed) fresh cilantro leaves (from 3 large bunches)
- 1 tablespoon fresh lime juice
- 3/4 teaspoon salt
- 1/2 cup plain whole-milk yogurt
- 1/2 cup sour cream
- Nonstick vegetable oil spray
- 2 1-pound eggplants, unpeeled, cut into 1-inch cubes
- 6 tablespoons corn oil
- 1 1/4 pound medium zucchini, halved lengthwise, cut crosswise into 1-inch pieces
- 3 large red bell peppers
- 2 tablespoons corn oil
- 1 medium onion, chopped
- 1 tablespoon curry powder
- 3 cups water
- 2 cups (12 ounces) plain couscous
- 1/2 cup coarsely chopped roasted salted cashews
- 1/4 cup dried currants
- Peach Chutney
Instructions
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