Being lactose intolerant and a coconut lover, my boyfriend served as my inspiration. A typical dish is given a tasty, simple, and entertaining variation.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
- Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.
- Please add curry in half-teaspoon increments to achieve desired flavor and heat. Most couscous will cook in five minutes’ time. I also make this using quinoa on occasion.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 288 mg |
| Sugars | 17 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Very excited to make this dish based on ingredients which I followed exactly and found it tasted more like chicken noodle soup than anything else. I added the curry powder to taste which was the reason it got 2 stars and my kids liked it (cause it tasted like chicken noodle soup!) I would make again and use a vegetable soup base instead.
This was the first time I have attempted couscous and it was really easy and delicious! I subbed out some ingredients for others but it was still spot on.
so easy and delicious! I added dill to it, just ’cause I happened to have a lot of fresh dill, and it was amazing!
This recipe was a great way to use up the veggies from my farm box. I added a little broccoli to the first round of veggies in the pan, and they cooked just fine. I also realized half way through that I didn’t have couscous or quinoa like I thought I had. So, I used arborio rice and made it into a kind of risotto. Took longer to cook but it worked okay in the end. The raisins are the key in this recipe, really good plump raisins. Yum!
I used 1 onion instead of a leek and an onion, 1 large tomato instead of 2 average sized ones, water instead of broth, and raisins as the fruit. This was a tasty salad atop of a lettuce leaf!