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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan heat oil over medium heat. Add sliced carrot, onion and curry powder; cook for 6 minutes, stirring occasionally. Add ginger, cook and stir for 1 minute more. Stir in chicken broth and water. Bring to a boil. Stir in cauliflower florets; reduce heat. Simmer, uncovered, for 5 to 7 minutes. Stir in undrained tomatoes, garbanzo beans, turmeric and cayenne pepper. Cook for 1 minute. Stir in cooked couscous.
Ladle into a serving bowl. Garnish with sour cream and fresh cilantro leaves. Serve with dinner roll spread with butter.