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Ingredients :
1 cup vegetable broth
½ cup couscous
1 tablespoon canola oil
1 teaspoon ajwain (carom) seeds
1 clove garlic, coarsely chopped
1 teaspoon turmeric powder
1 teaspoon curry powder
½ teaspoon hing powder (asafoetida)
1 pinch chili powder (Optional)
1 pinch ground cinnamon
1 (12 ounce) package frozen shelled edamame (green soybeans)
1 bunch broccoli, cut into florets
sea salt to taste
ground black pepper to taste
1 tablespoon toasted sesame oil
Methods :
Step 1
Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
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Step 2
Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
Step 3
When seeds begin to sputter, stir in garlic and reduce heat to medium.
Step 4
Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
Step 5
Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
Step 6
Drizzle sesame oil atop vegetables.
Step 7
Spoon vegetables over couscous to serve.
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