Couscous with mushrooms and curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sliced onion |
| 2 | teaspoons | Minced garlic |
| 1 | teaspoon | Olive oil |
| 1 | cup | Sliced mushrooms |
| ½ | cup | Grated carrots |
| 1 | teaspoon | Curry powder |
| ¼ | teaspoon | Turmeric |
| ½ | teaspoon | Ground coriander |
| 2 | teaspoons | Cinnamon |
| ½ | cup | Raisins |
| 3 | cups | Defatted Chicken Stock |
| 2 | tablespoons | Low-sodium soy or tamari |
| Sauce | ||
| ½ | cup | Chopped parsley |
| 2 | cups | Uncooked couscous |
| 5 | minutes. | |
Directions
1. In a large skillet over medium-high heat, saute onions and garlic in oil for 2 minutes, stirring frequently. Add mushrooms and carrots and cook for 2. Add curry powder, turmeric, coriander, cinnamon, and raisins, and cook for 3 minutes more. Add stock and bring to a boil.
3. Stir in soy sauce, parsley, and couscous. Cover pan and remove from heat. Let it sit for 15 minutes. Fluff couscous with a fork. Serve hot.
Recipe By : the California Culinary Academy From: Date: File