Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Quick
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Sliced almonds
x Saute liquid of choice
1 ea Large onion
1 t Bottled minced garlic
1 tb All purpose flour
2 ts Curry powder
1/4 ts Cayenne pepper
1 ea 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 Cuscous, uncooked
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.
