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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
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 |
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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