Curried Vegetable Couscous
North Africa's couscous is made of the same semolina flour and water that go into spaghetti and macaroni. Unlike other pastas, couscous is cooked very quickly in a small amount of liquid. So, the entire meal can be prepare din one dish. With practically no fat and no cholesterol, this is a very healthy dish. Enjoy!
Ingredients2 teaspoons olive oil
1 red onion, diced
2 carrots, thinly sliced
2 cloves garlic, minced
2 teaspoons curry powder
2 teaspoons ground cumin
13.75-ounce can reduced-sodium chicken broth, defatted
15-ounce can chick peas, rinsed and drained
1/4 cup dried currants or raisins
2 tablespoons mango chutney
1 tablespoon white wine vinegar
2 teaspoons grated fresh ginger
1/2 teaspoon salt
3/4 cup Couscous
3 tablespoons chopped fresh cilantro or parsley
1. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and carrots and cook until the onion is softened, about 5 minutes. Stir in the garlic, curry powder, and cumin and cook for 1 minute to blend the flavors.
2. Add the broth, chick-peas, currants, chutney, vinegar, ginger, and salt to the skillet and bring to a boil. Remove the skillet from the heat, stir in the couscous, cover, and let stand until the couscous tender, about 5 minutes. Stir in the cilantro and serve.
Note: Mango chutney often contains large chunks of mango, for even flavoring, you may need to chop the chutney before using it in this dish.
Time: 25 minutes
Fat: 5g/ 14%
Saturated fat: 0.4g
Carbohydrate: 60 g
Protein: 12 g
Cholesterol: 0 mg
Sodium: 780 mg
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