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Curried Couscous With Roasted Vegetables, Peach Chutney, And Cilantro Yogurt

Nutrition per serving    (USDA % daily values)
CAL
386
FAT
25%
CHOL
6%
SOD
23%

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Ingredients for 6 servings

3 cups (loosely packed) fresh cilantro leaves (from 3 large bunches)

1 tablespoon fresh lime juice

3/4 teaspoon salt

1/2 cup plain whole-milk yogurt

1/2 cup sour cream

Nonstick vegetable oil spray

2 1-pound eggplants, unpeeled, cut into 1-inch cubes

6 tablespoons corn oil

1 1/4 pound medium zucchini, halved lengthwise, cut crosswise into 1-inch pieces

3 large red bell peppers

2 tablespoons corn oil

1 medium onion, chopped

1 tablespoon curry powder

3 cups water

2 cups (12 ounces) plain couscous

1/2 cup coarsely chopped roasted salted cashews

1/4 cup dried currants

peach Chutney

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