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Vegetable raisin curry with couscous
Artist: _
Categories: Bakery, Beans, Breads, Couscous, Curries, Vegetarian
Yield: 4
Rating: 0
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Ingredients:
1/4 cupSliced almonds
X Saute liquid of choice
1 eachLarge onion
1 tspBottled minced garlic
1 tbspAll purpose flour
2 tspCurry powder
1/4 tspCayenne pepper
1 each16 oz. pkg frozen mixed
- vegetable medley
1/3 cupDark or golden raisins
1/2 tspSalt (depending on stock)
2 1/2 cupStock of choice, divided
1 cupCuscous, uncooked
Procedures:
1Heat oven or toaster oven to 350 degrees.
2Place almonds in a single layer on a baking sheet.
3Bake for about 5 minutes or until golden brown.
4Coarsely chop onion.
5Cook onion and garlic in saute liquid.
6Stir in flour, curry powder, and cayenne pepper and cook for 30 seconds, stirring constantly.
7Stir in vegetables, raisins, salt and 1 cup of the broth.
8Cover and bring to a boil over high heat.
9Reduce heat to low and continue cooking, covered, for 10 minutes, stirring occasionally.
10While the curry is cooking, bring the remaining 1 ?cups broth to a boil in a small saucepan.
11Stir in couscous and remove from heat.
12Cover and let stand for 5 min. or until liquid is absorbed.
13Fluff with a fork.
14Serve vegetable curry over couscous and sprinkle with almonds.
15Note: the chicken style seasoning
 
 
 
 

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