Recipe - Curried Vegetable Couscous

2 teaspoon Olive oil
1 Red onion; minced
2 Carrots; thinly cut or sliced up
2 Cloves garlic; minced
2 teaspoon Curry powder
2 teaspoon Ground cumin
1 cn (13 Three fourths oz) reducedsodium
chicken broth, defatted
1 cn (15 oz) chick peas; rinsed
and drained
One fourth cup Dried currants or raisins
2 tablespoon Mango chutney
1 tablespoon White wine vinegar
2 teaspoon Grated fresh ginger
One half teaspoon Salt
Three fourths cup Couscous
3 tablespoon 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, chickpeas, 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 MCRecipe Digest V1 #802 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 24, 1997