Vegetable Curry Couscous recipe

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Ingredients

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

Nutrition Info

209.3 calories
carbohydrate: 41.3 g
cholesterol: 0.3 mg
fat: 3.5 g
fiber: 4.8 g
protein: 5.8 g
saturatedFat: 0.5 g
servingSize: -
sodium: 288.3 mg
sugar: 16.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.

Recipe Yield

4 servings

Recipe Note

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.

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