Vegetable Curry Couscous recipe
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Ingredients
- 1 teaspoon vegetable oil ½ small onion, chopped 1 small leek, cleaned and thinly sliced 1 stalk celery, thinly sliced ½ red bell pepper, chopped 3 cloves garlic, minced 1 ½ cups chicken stock 1 carrot, grated 2 tomatoes - peeled, seeded and chopped ½ cup couscous ¼ cup golden raisins ¼ cup dried currants 1 teaspoon curry powder, or to taste 1 pinch ground turmeric, or to taste salt and ground black pepper to taste 2 tablespoons sliced almonds
Nutrition Info
- 209.3 caloriescarbohydrate: 41.3 gcholesterol: 0.3 mgfat: 3.5 gfiber: 4.8 gprotein: 5.8 gsaturatedFat: 0.5 gservingSize: -sodium: 288.3 mgsugar: 16.7 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Curry Couscous
Directions
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Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper, bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.