By Mayo Clinic Staff

Dietitian's tip:

With its colorful vegetables and fresh herbs, this quick and healthy couscous is as attractive as it is delicious. Serve it as a side dish to dress up grilled fish or roasted chicken.

Number of servings

Serves 6


  1. 4-inch piece celery stalk, cut into 1-inch pieces
  2. 4-inch piece carrot, peeled and cut into 1-inch pieces
  3. 1/2 yellow onion, coarsely chopped (about 1/2 cup)
  4. 1/2 red bell pepper, seeded and coarsely chopped
  5. 1/3-inch piece fresh ginger, about 1 inch in diameter, peeled and thinly sliced (about 1 tablespoon)
  6. 1 clove garlic
  7. 1 tablespoon extra-virgin olive oil
  8. 1 teaspoon curry powder
  9. 1 cup whole-wheat (whole-meal) couscous
  10. 2 cups low-sodium vegetable stock or broth
  11. 2 tablespoons chopped fresh cilantro (fresh coriander)


In a food processor, combine the celery, carrot, onion, bell pepper, ginger and garlic. Pulse until the vegetables are very finely minced. Don't puree. Set aside.

In a large, nonstick saute or frying pan, heat the olive oil over medium heat. Add the minced vegetables and saute until they begin to soften, about 3 minutes. Add the curry powder and saute until fragrant, about 1 minute longer. Add the couscous and stock and stir well. Bring the mixture to a boil over high heat. Reduce the heat to very low and cover the pan. After 5 minutes, remove from the heat.

Uncover and fluff the couscous with a fork. Add the cilantro and toss to mix. Transfer to a serving bowl and serve immediately.

Nutritional analysis per serving

Serving size :about 2/3 cup

  • Total carbohydrate 28 g
  • Dietary fiber 5 g
  • Sodium 55 mg
  • Saturated fat < 1 g
  • Total fat 3 g
  • Cholesterol trace mg
  • Protein 6 g
  • Monounsaturated fat 2 g
  • Calories 163

This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

Aug. 05, 2011