Vegetable Curry Couscous

A variety of colorful veggies like red bell peppers, carrots, and leeks make this interesting couscous side dish versatile. Raisins, currants, curry powder, and sliced almonds on top add touches of exotic flavor.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 209 Calories

Ingredients

• 1 teaspoon vegetable oil
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 carrot, grated
• 1 stalk celery, thinly sliced
• 2 tablespoons sliced almonds
• 2 tomatoes - peeled, seeded and chopped
• 1 teaspoon curry powder, or to taste
• 1 pinch ground turmeric, or to taste
• 1 small leek, cleaned and thinly sliced
• 0.5 red bell pepper, chopped
• 0.5 small onion, chopped
• 1.5 cups chicken stock
• 0.25 cup golden raisins
• 0.5 cup couscous
• 0.25 cup dried currants

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.