*vegetable raisin curry with couscous
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | teaspoon | Salt |
| 2½ | cup | Chicken or vegetable broth; divided |
| 1 | cup | Cuscous, uncooked |
Directions
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.