Recipe - Curried Vegetable Stew With Couscous

1 cn (14.5 oz) chicken or
vegetable broth
2 Cloves garlic; pressed
2 tablespoon Lemon juice
1 One half teaspoon Curry powder
1 tablespoon Olive oil
1 md Onion; quartered & thinly
cut or sliced up
1 pack (16oz) frozen mixed
vegetables
1 cn (15oz) chickpeas; drained &
rinsed
One fourth cup Raisins
S&P; to taste
1 One half cup Water
1 cup Couscous
3 tablespoon Chopped smoked almonds

In a medium bowl, combine broth, garlic, lemon juice, and curry powder. Set
aside. [Not really necessary to do this ahead.]

In a large nonstick skillet, heat oil over mediumhigh heat. Add onion, and
saute until softened and starting to brown, about 4 min. [Get the broth,
etc., ready now.] Add the vegetables, chickpeas, and raisins, stir the
mixture gently with a wooden spoon. Pour broth mixture over the vegetables.
Cover, and bring just to a boil. Reduce heat, and simmer, covered, until
veggies are tender, about 68 min. Season with S&P.

Meanwhile, in a small saucepan, bring water to a boil. Sprinkle in
couscous; cover; remove from heat; and let stand about 5 min, or until
water is absorbed. Fluff couscous with a fork and divide onto serving
plates. Spoon curried veggies over the top, and sprinkle with smoked
almonds.

Serves 4. Per serving: 333 cal, 23% from fat / 8g otal fat / 1g sat fat /
0mg chol / 14g prot / 53g carb / 665mg sodium / 10g fiber

Serve with ... Sliced Plum Tomatoes with FatFree Ranch Dressing
WholeWheat Pita Bread PineappleOrange Compote

PineappleOrange Compote: In a large bowl, combine 2 cups fresh pineapple
chunks, 1/3 cup orange juice, and darkbrown sugar to taste. Refrigerate.
Sprinkle with flaked coconut, if desired, before serving. Serves 4

Recipe by: Walking Mag Mar/Apr96

Posted to EATL Digest by Kaye Sykes kaye_sykes@NL.COMPUWARE.COM on Feb
23, 1998