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.
- 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
- 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. 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.
- 3. Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.
serving: 4 servings
calories: 209.3 kcal
carbohydrates: 41.3 g
protein: 5.8 g
saturated fat: 0.5 g
cholesterol: 0.3 mg
sodium: 288.3 mg
fiber: 4.8 g
sugar: 16.7 g