Vegetable Curry Couscous

Serves: 6

Aurelia Collier

1 January 1970

Based on User reviews:

48

Spice

47

Sweetness

49

Sourness

42

mins

Prep time (avg)

5.7

Difficulty

Ingredients:

1 tsp

Vegetable Oil

1 small

Onion (chopped)

1 small

Leek (cleaned and thinly sliced)

1 stalk

Celery (thinly sliced)

1

Red Bell Pepper (chopped)

3 cloves

Garlic (minced)

1.5 cups

Chicken Stock

1

Carrot (grated)

2

Tomatoes (peeled, seeded and chopped)

1 cup

Couscous

1 cup

Golden Raisins

1 cup

Currants (dried)

1 tsp

Curry Powder (to taste)

1 pinch

Ground Turmeric (to taste)

1

Salt

1

Ground Black Pepper (to taste)

2 tbsps

Almond (sliced)

Directions:

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

2

Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants

3

Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil

4

Reduce heat to low, cover the pan, and allow to cook for 5 minutes

5

Remove from heat

6

Let the couscous stand covered for 5 minutes, and fluff with a fork

7

Sprinkle with sliced almonds