Name: Vegetable Curry Couscous
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Vegetable oil - 1 teaspoon; Onion, chopped - ½ small; Leek, cleaned and thinly sliced - 1 small; Celery, thinly sliced - 1 stalk; Red bell pepper, chopped - ½; Garlic, minced - 3 cloves; Chicken stock - 1 ½ cups; Carrot, grated - 1; Tomatoes - peeled, seeded and chopped - 2; Couscous - ½ cup; Golden raisins - ¼ cup; Dried currants - ¼ cup; Curry powder, or to taste - 1 teaspoon; Ground turmeric, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Sliced almonds - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable Curry Couscous

1. Vegetable oil - 1 teaspoon

2. Onion, chopped - ½ small

3. Leek, cleaned and thinly sliced - 1 small

4. Celery, thinly sliced - 1 stalk

5. Red bell pepper, chopped - ½

6. Garlic, minced - 3 cloves

7. Chicken stock - 1 ½ cups

8. Carrot, grated - 1

9. Tomatoes - peeled, seeded and chopped - 2

10. Couscous - ½ cup

11. Golden raisins - ¼ cup

12. Dried currants - ¼ cup

13. Curry powder, or to taste - 1 teaspoon

14. Ground turmeric, or to taste - 1 pinch

15. Salt and ground black pepper to taste - 1 pinch

16. Sliced almonds - 2 tablespoons

How to cook deliciously - Vegetable Curry Couscous

1. Stage

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. Stage

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. Stage

Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.