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Category: Fruits, grains/veggies/Veggies
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: *Vegetable Raisin Curry With Couscous
Ingredients:
4 Servings
1/4 Cup almonds, Sliced
Saute liquid of choice
1 Large onion
1 Tsp Bottled garlic, Minced
1 Tbl All purpose flour
2 Tsp Curry powder
1/4 Tsp Cayenne pepper
1 16 oz. pkg mixed, Frozen
- vegetable medley
1/3 Cup Dark (or golden raisins)
1/2 Tsp Salt (depending on stock)
2 1/2 Cup Stock of choice, divided
1 Cup Cuscous, uncooked
Method of Preparation:
Heat oven or toaster oven to 350 degrees. Place almonds in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Coarsely chop onion. Cook onion and garlic in saute liquid. Stir in flour, curry powder, and cayenne pepper and cook for 30 seconds, stirring constantly. Stir in vegetables, raisins, salt and 1 cup of the broth. Cover and bring to a boil over high heat. Reduce heat to low and continue cooking, covered, for 10 minutes, stirring occasionally. While the curry is cooking, bring the remaining 1 1/2 cups broth to a boil in a small saucepan. Stir in couscous and remove from heat. Cover and let stand for 5 min. or until liquid is absorbed. Fluff with a fork. Serve vegetable curry over couscous and sprinkle with almonds. Note: The Chicken Style Seasoning posted by Michelle Dick a while back is an excellent stock for this recipe. |
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