Curried Couscous, Vegetables, Peach Chutney, Yogurt

Recipe Ingredients

		Cilantro Yogurt
3 cups	48g / 1.7oz	Fresh cilantro leaves - (loosely packed)
		= (from 3 large bunches)
1 tablespoon	15ml	Fresh lime juice
3/4 teaspoon	3.8ml	Salt
1/2 cup	118ml	Plain whole-milk yogurt
1/2 cup	118ml	Sour cream
		Freshly-ground black pepper - to taste
		Roasted Vegetables
		Nonstick vegetable oil spray - as needed
2		Eggplants - (1 lb ea) - unpeeled, and
		Cut into 1" cubes
6 tablespoons	90ml	Corn oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/4 lbs	567g / 20oz	Medium zucchini - halved lengthwise,
		Cut crosswise into 1" pieces
3		Red bell peppers (large)
		Couscous
2 tablespoons	30ml	Corn oil
1 tablespoon	15ml	Onion - chopped (medium)
1 tablespoon	15ml	Curry powder
3 cups	711ml	Water
2 cups	474ml	Plain couscous - (12 oz)
1/2 cup	73g / 2.6oz	Coarsely-chopped roasted salted cashews
1/4 cup	15g / 0.5oz	Dried currants
		Salt - to taste
		Freshly-ground black pepper - to taste
		Peach Chutney - (see recipe)

Recipe Instructions

For yogurt: Combine cilantro, lime juice, and salt in processor; blend to coarse puree. Transfer to medium bowl; mix in yogurt and sour cream. Season with pepper. (Can be made 1 day ahead. Cover and chill.)

For vegetables: Preheat oven to 400 degrees. Spray 2 large baking sheets with nonstick spray. Mound eggplant cubes on 1 sheet; drizzle with 4 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly.

Mound zucchini on second sheet; drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly.

Roast eggplant and zucchini until golden and tender, turning occasionally with spatula, about 25 minutes for zucchini and 50 minutes for eggplant. Transfer vegetables to bowl and cool.

Meanwhile, char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut 2 peppers into 1-inch pieces. Thinly slice remaining pepper and reserve for garnish.

For couscous: Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion; saute until soft, about 6 minutes. Mix in curry powder; stir 1 minute. Add 3 cups water; bring to simmer. Cover; reduce heat to medium-low and simmer curry water 10 minutes.

Heat remaining 1 tablespoon oil in heavy large pot. Add couscous and stir constantly until color darkens and couscous is toasted, about 3 minutes. Mix in hot curry water. Turn off heat, cover pot, and let stand until couscous is tender and curry water is absorbed, about 10 minutes.

Fluff couscous with fork to separate grains. Mix in cashews and currants and cool completely. Mix in eggplant, zucchini, and bell pepper pieces. Season salad to taste with salt and pepper.

Mound salad on large platter; garnish with reserved bell pepper slices. Serve with cilantro yogurt and chutney.

This recipe yields 6 to 8 servings.

Source:
Bon Appetit, August 2002

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