Curried Vegetables over Couscous

Ingredients:

• 2 tbsp (25 mL) canola oil, divided
• 2  (2 ) medium carrots, peeled and sliced
• 2 cup (500 mL) broccoli florets
• 1  (1 ) red pepper, julienned
• 1  (1 ) medium zucchini, julienned
• 1  (1 ) large red onion, diced
• 1-19 oz (1-540 mL) can chickpeas, drained and rinsed
• 2-3 tsp (10-15 mL) curry powder
• 1 tsp (5 mL) cumin
• 2  (2 ) garlic cloves, minced
• 1/2 cup (125 mL) sodium-reduced chicken stock
• 1 tbsp (15 mL) lemon juice
• 4 cup (1 L) cooked couscous

Preparation:

Pour 1 tbsp canola oil into a large frying pan.  Sauté carrots, broccoli, red pepper, zucchini and red onion quickly over medium heat, about 2 minutes.  Add chickpeas and heat through until all vegetables are tender-crisp.

Meanwhile in small saucepan, heat remaining oil over medium heat.  Add curry powder, cumin and garlic and cook, stirring, for 1 minute.  Add chicken stock and lemon juice and simmer, uncovered, for 2-3 minutes. 

Prepare couscous according to package instructions.  Toss vegetables with curry mixture. 

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