Curried Zucchini Couscous w/Lentils
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 267.3
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 187.1 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 7.1 g
- Protein: 8.0 g
View full nutritional breakdown of Curried Zucchini Couscous w/Lentils calories by ingredient
Introduction
A modified Eating Well magazine recipe A modified Eating Well magazine recipeNumber of Servings: 5
Ingredients
-
Olive Oil, 2 tbsp
Zucchini, 2 cups, diced
Onions, raw, .25 cup, chopped
Water, tap, 1 cup (8 fl oz)
Lime Juice, 1 tbsp
Curry powder, 1 tsp
Cumin, ground, .5 tsp
Salt, .5 tsp
Lundberg Roasted Brown Rice Couscous, 2/3 cup
Carrot, grated, 1 cup
Almonds slivered & toasted, 0.25 cup
Unico Lentils, 1 540 mL can, drained
Tips
Makes 5 generous 1-cup servings.
Directions
1. Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally until starting to soften, about 3 minutes. Transfer to a large bowl. Add the drained, canned lentils.
2. Add water, lime juice, curry, cumin and salt to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with fork.
3. Add the couscous and grated carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.
2. Add water, lime juice, curry, cumin and salt to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with fork.
3. Add the couscous and grated carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.