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Vegetable Curry Couscous
Vegetable Curry Couscous
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Colorful veggies and dried fruit with curry-spiced almonds elevate this versatile couscous dish.
Ingredients:
  • 1 teaspoon vegetable oil
  • 0.5 small onion, chopped
  • 1 small leek, cleaned and thinly sliced
  • 1 stalk celery, thinly sliced
  • 0.5 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1.5 cups chicken stock
  • 1 carrot, grated
  • 2 tomatoes - peeled, seeded and chopped
  • 0.5 cup couscous
  • 0.25 cup golden raisins
  • 0.25 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
Instructions:
  • Heat vegetable oil in a saucepan over medium heat, sauté onion, leek, celery, red bell pepper, and garlic until onion is translucent, approximately 5 minutes.
  • Add the chicken stock and bring it to a boil. Stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper. Bring it back to a boil, then reduce the heat, cover, and cook for 5 minutes.
  • Take the couscous off the heat and allow it to rest, covered, for 5 minutes. Fluff it up using a fork and top it with sliced almonds.

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