Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Sliced almonds 1 ea 16 oz. pkg frozen mixed
2 T Butter or margarine - vegetable medley
1 ea Large onion 1/3 c Dark or golden raisins
1 t Bottled minced garlic 1/2 t Salt
1 T All purpose flour 2 1/2 c Chicken or vegetable broth;
2 t Curry powder - divided
1/4 t Cayenne pepper 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.

While the almonds are baking, melt butter in a large saucepan over
medium-high heat. Coarsely chop onion. Cook onion and garlic in
butter for 2 minutes, stirring occasionally. 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.

From Karen A. Levin, _Meatless Dishes in Twenty Minutes_, Contemporary
Books, 1993.

Browse by categories