Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
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.
Cook's Notes
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Nutrition Facts (per serving)
| 209 | Calories |
| 4g | Fat |
| 41g | Carbs |
| 6g | Protein |
