Vegetable raisin curry with couscous Recipe

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Vegetable raisin curry with couscous

Artist:	_	Yield:	4
Categories:	Bakery, Beans, Breads, Couscous, Curries, Vegetarian	Rating:	0
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Ingredients:

1/4	cup	Sliced almonds
		X Saute liquid of choice
1	each	Large onion
1	tsp	Bottled minced garlic
1	tbsp	All purpose flour
2	tsp	Curry powder
1/4	tsp	Cayenne pepper
1	each	16 oz. pkg frozen mixed
		- vegetable medley
1/3	cup	Dark or golden raisins
1/2	tsp	Salt (depending on stock)
2 1/2	cup	Stock of choice, divided
1	cup	Cuscous, uncooked

Procedures:

1	Heat oven or toaster oven to 350 degrees.
2	Place almonds in a single layer on a baking sheet.
3	Bake for about 5 minutes or until golden brown.
4	Coarsely chop onion.
5	Cook onion and garlic in saute liquid.
6	Stir in flour, curry powder, and cayenne pepper and cook for 30 seconds, stirring constantly.
7	Stir in vegetables, raisins, salt and 1 cup of the broth.
8	Cover and bring to a boil over high heat.
9	Reduce heat to low and continue cooking, covered, for 10 minutes, stirring occasionally.
10	While the curry is cooking, bring the remaining 1 ?cups broth to a boil in a small saucepan.
11	Stir in couscous and remove from heat.
12	Cover and let stand for 5 min. or until liquid is absorbed.
13	Fluff with a fork.
14	Serve vegetable curry over couscous and sprinkle with almonds.
15	Note: the chicken style seasoning