SEARCH
More 3 Photos

Vegetable Curry Couscous Recipe

Recipe by: *~Lissa~*

"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."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook15 m
  • Ready In45 m
  • 1Place 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.
  • 2Pour 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.
  • 3Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.
Footnotes
  • Cook's Notes
  • Please add curry in half-teaspoon increments to achieve desired flavor and heat. Most couscous will cook in five minutes' time. I also make this using quinoa on occasion.
Ingredients
  • 4 servings
  • 209 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    209
    10%
  • Fat:
    3.5
    5%
  • Carbs:
    41.3
    13%
  • Protein:
    5.8
    12%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

3 Photos in the recipe
view all photos
You maybe like