Title: Curried Vegetable Couscous
Categories: Cooking Import
Yield: 4 Servings

2	ts	Olive oil
1		Red onion; diced
2		Carrots; thinly sliced
2		Cloves garlic; minced
2	ts	Curry powder
2	ts	Ground cumin
13 3/4	oz	Can reduced-sodium chicken broth, defatted *(or
		Vegetable broth)
15	oz	Can chick peas; rinsed and drained
1/4	c	Dried currants or raisins
2	tb	Mango chutney
1	tb	White wine vinegar
2	ts	Grated fresh ginger
1/2	ts	Salt
3/4	c	Couscous
3	tb	Chopped fresh cilantro or parsley

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.

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 is tender, about 5 minutes. Stir in the cilantro and serve.

Yield: 4 servings

Per Serving: 5g fat, 323 calories, 12g protein, 0mg cholesterol, 780mg sodium

Posted to MM-Recipes Digest V4 #4 by Joan (clubok@nersp.nerdc.ufl.edu) on Sep 18, 1997

Recipe by: Cooking Live Show #CL8967- Television Food Network

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