Ingredients
4
4 servings
- •1 teaspoon vegetable oil
- •½ small onion, chopped
- •1 small leek, cleaned and thinly sliced
- •1 stalk celery, thinly sliced
- •½ red bell pepper, chopped
- •3 cloves garlic, minced
- •1 ½ cups chicken stock
- •1 carrot, grated
- •2 tomatoes - peeled, seeded and chopped
- •½ cup couscous
- •¼ cup golden raisins
- •¼ 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
- Place 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.
- Pour 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.
- Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.
Nutritional Facts
Per 4 servings
- Calories: 209
- Carbohydrate: 41g
- Fat: 4g
- Fiber: 5g
- Protein: 6g
- Sugar: 17g
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