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Name: Veg-Raisin-Couscous Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterrean
Ingredients: 1/4 cup sliced almonds; saute liquid of choice; 1 lg. onion; 1 tsp. minced garlic; 1 tbls All purpose flour; 2 tsp. Curry powder; 1/2 tsp. Cayenne pepper; 1 16 oz. pkg. Mixed vegetable medley frozen; 1/3 cup Dark or golden raisins; 1/2 tsp. Salt (depending on stock); 2 1/2 cup Stock of choice, divided; 1 cup Couscous uncooked

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INGREDIENTS

1/4 cup sliced almonds
saute liquid of choice
1 lg. onion
1 tsp. minced garlic
1 tbls All purpose flour
2 tsp. Curry powder
1/2 tsp. Cayenne pepper
1 16 oz. pkg. Mixed vegetable medley ; frozen
1/3 cup Dark or golden raisins
1/2 tsp. Salt (depending on stock)
2 1/2 cup Stock of choice, ; divided
1 cup Couscous ; uncooked

INSTRUCTIONS

Heat oven or toaster oven to 350 degrees. Place almonds in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown.

Coarsely chop onion. Cook onion and garlic in saute liquid. Stir in flour, curry powder, an cayenne pepper and cook for 30 seconds, stirring constantly.

Stir in vegetables, raisins, salt, and 1 cup of broth. Cover and bring to boil over high heat. Reduce heat to low and continue cooking, covered, for 10 minutes, stirring occasionally.

White the curry is cooking, bring the remaining 1 1/2 cups broth to a boil in a small saucepan. Stir in couscous and remove from heat. Cover and let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Serve vegetable curry over couscous and sprinkle with almonds.

From Karen A. Levin, Meatless Dishes in Twenty Minutes, Contemporary Books, 1993

NOTES

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Veg-Raisin-Couscous Recipe

1/4 cup sliced almonds
 saute liquid of choice
1 lg. onion
1 tsp. minced garlic
1 tbls All purpose flour
2 tsp. Curry powder
1/2 tsp. Cayenne pepper
1 16 oz. pkg. Mixed vegetable medley frozen
1/3 cup Dark or golden raisins
1/2 tsp. Salt (depending on stock)
2 1/2 cup Stock of choice, divided
1 cup Couscous uncooked

Heat oven or toaster oven to 350 degrees.  Place almonds in a single layer on a baking sheet.  Bake for about 5 minutes or until golden brown.

Coarsely chop onion.  Cook onion and garlic in saute liquid.  Stir in flour, curry powder, an cayenne pepper and cook for 30 seconds, stirring constantly.

Stir in vegetables, raisins, salt, and 1 cup of broth.  Cover and bring to boil over high heat.  Reduce heat to low and continue cooking, covered, for 10 minutes, stirring occasionally.

White the curry is cooking, bring the remaining 1 1/2 cups broth to a boil in a small saucepan.  Stir in couscous and remove from heat.  Cover and let stand for 5 minutes or until liquid is absorbed.  Fluff with a fork.  Serve vegetable curry over couscous and sprinkle with almonds.

From Karen A. Levin, Meatless Dishes in Twenty Minutes, Contemporary Books, 1993

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 4 Servings

Calories: 253
Calories from Fat: 30 (12%)

Amt Per Serving		% DV

	Total Fat 3.4g	4 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 6.5mg		0 %
Potassium 164.9mg		4 %
Total Carbohydrate 46.4g		14 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 42.5g
Protein 8.7g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 253

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