Ingredients45 m servings 209 cals
- 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.
- Cook's Notes
- Please add curry in half-teaspoon increments to achieve desired flavor and heat. Most couscous will cook in five minutes' time. I also make this using quinoa on occasion.
Per Serving: 209 calories; 3.5 g fat; 41.3 g carbohydrates; 5.8 g protein; < 1 mg cholesterol; 288 mg sodium. Full nutrition
ReviewsRead all reviews 5
This recipe was a great way to use up the veggies from my farm box. I added a little broccoli to the first round of veggies in the pan, and they cooked just fine. I also realized half way throug...
I used 1 onion instead of a leek and an onion, 1 large tomato instead of 2 average sized ones, water instead of broth, and raisins as the fruit. This was a tasty salad atop of a lettuce leaf!
Very excited to make this dish based on ingredients which I followed exactly and found it tasted more like chicken noodle soup than anything else. I added the curry powder to taste which was the...
This was the first time I have attempted couscous and it was really easy and delicious! I subbed out some ingredients for others but it was still spot on.