---------- Recipe via Meal-Master (tm) v8.01

     Title: Vegetable Raisin Curry with Couscous
Categories: Vegan, Quick
     Yield: 4 servings

   1/4 c  Sliced almonds
          Saute liquid of choice
     1 lg Onion
     1 ts Bottled minced garlic
     1 tb All purpose flour
     2 ts Curry powder
   1/4 ts Cayenne pepper
    16 oz Pkg Frozen mixed vegetable
          - medley
   1/3 c  Dark or golden raisins
   1/2 ts Salt; depending on stock
 2 1/2 c  Stock of choice; divided
     1 c  Couscous; uncooked

 Heat oven or toaster oven to 350 F. 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 minutes 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.

 Recipe by Meatless Dishes in Twenty Minutes by Karen A. Levin,
 Contemporary Books, 1993

 Formatted and modified by Sue Smith <[email protected]>

 Posted by: Mrs. Susan K Smith <[email protected]>
 Date: Wed, 14 Dec 94 11:18:45 EST

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