|¼ cup||Sliced almonds|
|2 tablespoons||Butter or margarine|
|1 each||Large onion|
|1 teaspoon||Bottled minced garlic|
|1 tablespoon||All purpose flour|
|2 teaspoons||Curry powder|
|¼ teaspoon||Cayenne pepper|
|1 each||16 oz. pkg frozen mixed vegetable medley|
|⅓ cup||Dark or golden raisins|
|2½ cup||Chicken or vegetable broth; divided|
|1 cup||Cuscous, uncooked|
Heat oven or toaster oven to 350 degrees. Place almonds in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown.
While the almonds are baking, melt butter in a large saucepan over medium-high heat. Coarsely chop onion. Cook onion and garlic in butter for 2 minutes, stirring occasionally. Stir in flour, curry powder, and cayenne pepper and cook for 30 seconds, stirring constantly.
Stir in vegetables, raisins, salt and 1 cup of the broth. Cover and bring to a boil over high heat. Reduce heat to low and continue cooking, covered, for 10 minutes, stirring occasionally.
While the curry is cooking, bring the remaining 1½ cups broth to a boil in a small saucepan. Stir in couscous and remove from heat.
Cover and let stand for 5 min. or until liquid is absorbed. Fluff with a fork. Serve vegetable curry over couscous and sprinkle with almonds.
From Karen A. Levin, _Meatless Dishes in Twenty Minutes_, Contemporary Books, 1993.
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