Curried Vegetable Couscous Recipe

Free Recipe Curried Vegetable Couscous

Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Curried Vegetable Couscous Recipe

2 ts Olive oil
1 Red onion; diced
2 Carrots; thinly sliced
2 Cloves garlic; minced
2 ts Curry powder
2 ts Ground cumin
1 cn (13 3/4 oz) reduced-sodium
-chicken broth, defatted
1 cn (15 oz) chick peas; rinsed
-and drained
1/4 c Dried currants or raisins
2 tb Mango chutney
1 tb White wine vinegar
2 ts Grated fresh ginger
1/2 ts Salt
3/4 c Couscous
3 tb Chopped fresh cilantro or
-parsley

Curried Vegetable Couscous Preparation

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@netusa1.net> on Sep 24, 1997

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