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.