Vegetable Curry Couscous

Vegetable Curry Couscous

3 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
*~Lissa~*
Recipe by  *~Lissa~*

“A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
  2. Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
  3. Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.

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Reviews (3)

Rate This Recipe
klwaffle
2

klwaffle

This recipe was a great way to use up the veggies from my farm box. I added a little broccoli to the first round of veggies in the pan, and they cooked just fine. I also realized half way through that I didn't have couscous or quinoa like I thought I had. So, I used arborio rice and made it into a kind of risotto. Took longer to cook but it worked okay in the end. The raisins are the key in this recipe, really good plump raisins. Yum!

sueb
2

sueb

I used 1 onion instead of a leek and an onion, 1 large tomato instead of 2 average sized ones, water instead of broth, and raisins as the fruit. This was a tasty salad atop of a lettuce leaf!

snovember87
0

snovember87

so easy and delicious! I added dill to it, just 'cause I happened to have a lot of fresh dill, and it was amazing!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 209 cal
  • 10%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 41.3 g
  • 13%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

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