Curried vegetable couscous
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | Red onion; diced | |
| 2 | Carrots; thinly sliced | |
| 2 | 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 |
Directions
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