Name: Curried Couscous with Roasted Vegetables, Peach Chutney, and Cilantro Yogurt
Yield: 6 to 8 Servings
Ingredients: 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 (click for recipe)

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