Vegetable Curry Couscous

Vegetable Curry Couscous
  • 1 teaspoon vegetable oil
  • 1/2 small onion, chopped
  • 1 small leek, cleaned and thinly sliced
  • 1 stalk celery, thinly sliced
  • 1/2 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken stock
  • 1 carrot, grated
  • 2 tomatoes - peeled, seeded and chopped
  • 1/2 cup couscous
  • 1/4 cup golden raisins
  • 1/4 cup dried currants
  • 1 teaspoon curry powder, or to taste
  • 1 pinch ground turmeric, or to taste
  • salt and ground black pepper to taste
  • 2 tablespoons sliced almonds


  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.

04/14/2018
Vegetable Curry Couscous, recipe PT15M PT1H 5 455 calories

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