CURRY VEGETABLES WITH COUSCOUS PARCHMENT PACK

Curry Vegetables with Couscous Parchment Pack image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 cup plain couscous
3 cups small cauliflower florets (about 1/2 of a small head)
1 cup diced butternut squash (about chickpea-sized)
One 15.5-ounce can low-sodium chickpeas, drained and rinsed
One 14.5-ounce can no-salt-added diced tomatoes, drained
1/4 cup extra-virgin olive oil
2 teaspoons curry powder (no salt added)
1 clove garlic, finely grated
1 teaspoon finely grated ginger
Kosher salt
1/2 cup low-fat plain yogurt, for serving
Lime wedges, for serving

Steps:

Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open it like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).
Toss the cauliflower, butternut squash, chickpeas, diced tomatoes, olive oil, curry powder, garlic, ginger, and 2 1/2 teaspoons salt together in a large bowl. Divide the vegetables between the 4 sheets of parchment, placing them on one side of the fold. Drizzle 2 teaspoons water over each serving of vegetables.
Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs and becomes golden, about 20 minutes.
Meanwhile, place couscous in a heatproof bowl. Bring 1 cup of water to a boil and carefully pour over the couscous. Stir and cover with plastic wrap. After 5 minutes, uncover and fluff with a fork.
Transfer each pack to a plate. Avoiding the hot steam, carefully cut open. Serve with couscous, yogurt and lime wedges.

Nutrition Facts : Calories 470, Fat 18 grams, SaturatedFat 2.5 grams, Sodium 900 milligrams, Carbohydrate 68 grams, Fiber 11 grams, Protein 16 grams