Vegetable Curry With Couscous


Serves 3 or 4


2 tablespoons butter

2 garlic cloves, minced

2 teaspoons minced ginger

4 teaspoons curry powder

Dash of cayenne or more to taste

1 red bell pepper cored and cut into 1/2-inch dice

1 carrot, very thinly sliced

2 cups tiny broccoli florets

1/4 cup water

1 small apple, peeled, cored and cut into 1/2-inch dice

2 scallions thinly sliced or 1 small onion, chopped

1/2 cup frozen peas

1/4 cup raisins

1/3 cup sliced almonds

2 1/2 cups chicken stock

1 1/2 cups uncooked couscous

1/2 teaspoon salt


Melt butter over medium heat. Add garlic, ginger, curry and cayenne and saute for 1 minute. Stir in the red pepper, carrot, broccoli and 1/4 cup of water. Cover pan and steam the vegetables until almost tender, about 3 minutes.

Mix in the apple, scallions, peas, raisins and almonds. Pour in the stock and bring to a boil. Stir in the couscous and salt. Cover the pan and remove from heat. Let sit for 7 minutes. Remove the cover, fluff with fork and cover again for 2 minutes before serving.