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 ==
# In 4-quart Dutch oven, heat 1 tablespoon of oil over medium-high heat.
# Add mushrooms and cook, stirring occasionally, until nicely browned, about 5 minutes.
# Transfer to plate.
# Add remaining ½ tablespoon oil to pan and heat over medium heat.
# Add cumin; cook, stirring constantly, for 30 seconds.
# Add ginger, coriander, turmeric and cayenne and cook, stirring, for 30 seconds.
# Reduce heat to low.
# Stir in onion and cook, stirring often, until softened, about 4 minutes.
# Add cauliflower, broth and salt.
# Cover, increase heat to medium-low and simmer until cauliflower is barely tender, about 12 minutes.
# Meanwhile, prepare couscous according to package directions.
# Add zucchini and reserved mushrooms to cauliflower mixture.
# Cover and cook for 4 to 5 minutes.
# Stir in cilantro, cloves and cardamom.
# Serve over couscous.
Category:Cardamom Recipes
Category:Cauliflower Recipes
Category:Couscous Recipes
Category:Cremini mushroom Recipes
Category:Onion Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Recipes
Category:Zucchini Recipes