Curried Vegetables over Couscous

Ingredients

 * 1 tsp turmeric
 * ⅛ to ¼ tsp cayenne pepper
 * 1 medium onion, halved lengthwise and thinly sliced (1 cup)
 * 1 head cauliflower, cut into bite-size pieces (5 to 6 cups)
 * 1 cup vegetable broth
 * 1½ tsp salt
 * 10 oz instant couscous
 * 2 zucchini, quartered lengthwise and cut into ¾-inch slices (2½ cups)
 * ¼ cup chopped fresh cilantro
 * pinch ground cloves
 * pinch ground cardamom
 * 1 tbsp ground coriander
 * 1½ tbsp vegetable oil
 * 6 oz cremini mushrooms, quartered
 * ½ tsp ground cumin
 * 1 tbsp minced fresh ginger

Directions

 * 1) In 4-quart Dutch oven, heat 1 tablespoon of oil over medium-high heat.
 * 2) Add mushrooms and cook, stirring occasionally, until nicely browned, about 5 minutes.
 * 3) Transfer to plate.
 * 4) Add remaining ½ tablespoon oil to pan and heat over medium heat.
 * 5) Add cumin; cook, stirring constantly, for 30 seconds.
 * 6) Add ginger, coriander, turmeric and cayenne and cook, stirring, for 30 seconds.
 * 7) Reduce heat to low.
 * 8) Stir in onion and cook, stirring often, until softened, about 4 minutes.
 * 9) Add cauliflower, broth and salt.
 * 10) Cover, increase heat to medium-low and simmer until cauliflower is barely tender, about 12 minutes.
 * 11) Meanwhile, prepare couscous according to package directions.
 * 12) Add zucchini and reserved mushrooms to cauliflower mixture.
 * 13) Cover and cook for 4 to 5 minutes.
 * 14) Stir in cilantro, cloves and cardamom.
 * 15) Serve over couscous.