Vegetable Curry Couscous

Name: Vegetable Curry Couscous Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Non-Stick Canola Oil Spray; 1/2 Small Onion Chopped; 1 Small Leek Cleaned & Thinly Sliced; 1 Stalk Celery Thinly Sliced; 1/2 Red Bell Pepper Chopped; 3 Cloves Garlic Minced; 1 1/2 C. Vegetable Stock; 1 Carrot Grated; 2 Tomatoes - Peeled Seeded & Chopped; 1/2 C. Couscous; 1/4 C. Golden Raisins; 1/4 C. Dried Currants; 1 tsp. Curry Powder or to Taste; 1 Pinch Ground Turmeric or to Taste; Salt & Ground Black Pepper to Taste; 2 Tbsp. Sliced Almonds

Minutes to Prepare: 30
Minutes to Cook: 15

Number of Servings: 4

Ingredients

Non-Stick Canola Oil Spray1/2 Small Onion, Chopped1 Small Leek, Cleaned & Thinly Sliced1 Stalk Celery, Thinly Sliced1/2 Red Bell Pepper, Chopped3 Cloves Garlic, Minced1 1/2 C. Vegetable Stock1 Carrot, Grated2 Tomatoes - Peeled, Seeded, & Chopped1/2 C. Couscous1/4 C. Golden Raisins1/4 C. Dried Currants1 tsp. Curry Powder, or to Taste1 Pinch Ground Turmeric, or to TasteSalt & Ground Black Pepper to Taste2 Tbsp. Sliced Almonds

Directions

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

Serving Size:�4 Servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving