Vegetable Curry Couscous

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

Please add curry in half-tsp. increments to achieve desired flavor & heat. Most couscous will cook in 5 min.' time. I also make this using quinoa on occasion.

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