Curried vegetable couscous

Yield: 1 Servings

Measure Ingredient
2 teaspoons Olive oil
1 \N Red onion; diced
2 \N Carrots; thinly sliced
2 \N Cloves garlic; minced
2 teaspoons Curry powder
2 teaspoons Ground cumin
1 can (13 3/4 oz) reduced-sodium chicken broth, defatted
1 can (15 oz) chick peas; rinsed and drained
¼ cup Dried currants or raisins
2 tablespoons Mango chutney
1 tablespoon White wine vinegar
2 teaspoons Grated fresh ginger
½ teaspoon Salt
¾ cup Couscous
3 tablespoons Chopped fresh cilantro or parsley

In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and carrots and cook until the onion is softened, about 5 minutes. Stir in the garlic, curry powder, and cumin and cook for 1 minute to blend the flavors.

Add the broth, chick-peas, currants, chutney, vinegar, ginger, and salt to the skillet and bring to a boil. Remove the skillet from the heat, stir in the couscous, cover, and let stand until the couscous is tender, about 5 minutes. Stir in the cilantro and serve.

Yield: 4 servings

Per Serving: 5g fat, 323 calories, 12g protein, 0mg cholesterol, 780mg sodium

Recipe by: Cooking Live Show #CL8967 Posted to MC-Recipe Digest V1 #802 by "Angele and Jon Freeman" <jfreeman@...> on Sep 24, 1997

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