Vegetable Curry Couscous

A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time.

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

Ingredients

• ¼ cup golden raisins
• 1 teaspoon vegetable oil
• ¼ cup dried currants
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 carrot, grated
• ½ red bell pepper, chopped
• 1 ½ cups chicken stock
• ½ cup couscous
• 1 stalk celery, thinly sliced
• ½ small onion, chopped
• 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

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.