Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): tell us
Ingredients
Preparation
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 Recipe by: Cooking Live Show #CL8967 Posted to MC-Recipe Digest V1 #802 by "Angele and Jon Freeman" on Sep 24, 1997
