Vegetable Raisin Curry With Couscous
Serving Size : 4
Ingredients for prepare Vegetable Raisin Curry With Couscous
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/4 | cup | sliced almonds |
saut‚ liquid of choice
vegetable raisin curry with couscous |
| 1 | large | onion |
| 1 | teaspoon | bottled minced garlic |
| 1 | tablespoon | all purpose flour |
| 2 | teaspoons | curry powder |
| 1/4 | teaspoon | cayenne pepper |
| 1 | 16 oz. pkg | frozen mixed vegetable medley |
| 1/3 | cup | dark or golden raisins |
| 1/2 | teaspoon | salt - (depending on |
stock
vegetable raisin curry with couscous |
| 2 1/2 | cups | stock of choice - divided |
| 1 | cup | couscous - uncooked |
recipe Vegetable Raisin Curry With Couscous
Heat oven or toaster oven to 350F. Place almonds in a single
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layer on a baking sheet. Bake for about 5 minutes or until golden
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brown. Coarsely chop onion. Cook onion and garlic in saut‚ liquid. Stir in flour, curry powder, and cayenne
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pepper and cook for 30 seconds, stirring constantly. Stir in vegetables, raisins, salt and
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1 cup of the broth. Cover and bring to a boil over high heat. Reduce heat
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to low and continue cooking, covered, for 10 minutes, stirring occasionally. While the curry is cooking, bring
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the remaining 1 1/2 cups broth to a boil in a small saucepan. Stir in
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couscous and remove from heat. Cover and let stand for 5 min. or until
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liquid is absorbed. Fluff with a fork. Serve vegetable curry over couscous and sprinkle with almonds.
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Note: The Chicken Style Seasoning posted by Michelle Dick a while back is an
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excellent stock for this recipe.
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