*vegetable raisin curry with couscous

Yield: 4 servings

Measure 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

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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