System
6 to 8 Servings
Cilantro yogurt
3
cups (loosely packed) unusual cilantro leaves (from 3 spruce bunches)
1
tablespoon unusual lime juice
3
/4 teaspoon salt
1
/2 cup undeniable complete-milk yogurt
1
/2 cup bitter cream
Roasted Greens
Nonstick vegetable oil spray
2
1-pound eggplants, unpeeled, prick into 1-creep cubes
6
tablespoons corn oil
1
1/4 pound medium zucchini, halved lengthwise, prick crosswise into 1-creep objects
3
spruce crimson bell peppers
Couscous
2
tablespoons corn oil
1
medium onion, chopped
1
tablespoon curry powder
3
cups water
2
cups (12 oz.) undeniable couscous
1
/2 cup coarsely chopped roasted salted cashews
1
/4 cup dried currants
Peach Chutney (click for recipe)
Preparation
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For yogurt
Step 1
Mix cilantro, lime juice, and salt in processor; mix to vulgar puree. Transfer to medium bowl; mix in yogurt and bitter cream. Season with pepper. DO AHEAD Can also also be made 1 day ahead. Conceal and kick back.
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For greens
Step 2
Preheat oven to 400°F. Spray 2 spruce baking sheets with nonstick spray. Mound eggplant cubes on 1 sheet; drizzle with 4 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Unfold out evenly. Mound zucchini on 2nd sheet; drizzle with final 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Unfold out evenly. Roast eggplant and zucchini unless golden and relaxed, turning each on occasion with spatula, about 25 minutes for zucchini and 50 minutes for eggplant. Transfer greens to bowl and funky.
Step 3
Within the period in-between, char peppers straight away over gasoline flame or in broiler unless blackened on each facet. Enclose in paper salvage; let stand 10 minutes. Peel and seed peppers. Slash 2 peppers into 1-creep objects. Thinly gash final pepper and reserve for garnish.
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For couscous
Step 4
Heat 1 tablespoon oil in heavy spruce saucepan over medium-high heat. Add onion; sauté unless soft, about 6 minutes. Mix in curry powder; scuttle 1 minute. Add 3 cups water; bring to simmer. Conceal; prick heat to medium-low and simmer curry water 10 minutes.
Step 5
Heat final 1 tablespoon oil in heavy spruce pot. Add couscous and scuttle constantly unless colour darkens and couscous is toasted, about 3 minutes. Mix in hot curry water. Flip off heat, duvet pot, and let stand unless couscous is relaxed and curry water is absorbed, about 10 minutes. Fluff couscous with fork to separate grains. Mix in cashews and currants and funky completely. Mix in eggplant, zucchini, and bell pepper objects. Season salad to type with salt and pepper.
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Step 6
Mound salad on spruce platter; garnish with reserved bell pepper slices. Again with cilantro yogurt and chutney.