Category : Curry

Yield: 4 Servings

Ingredients (Help):
1/4 c Sliced almonds
x Saute liquid of choice
1 ea Large onion
1 ts Bottled minced garlic
1 tb All purpose flour
2 ts Curry powder
1/4 ts Cayenne pepper
1 ea 16 oz. pkg frozen mixed
- vegetable medley
1/3 c Dark or golden raisins
1/2 ts Salt (depending on stock)
2 1/2 c Stock of choice, divided
1 c Cuscous, 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, and cayenne pepper and cook for 30
seconds, stirring constantly. Stir in vegetables, raisins, salt and 1
cup of the broth. Cover and bring to a boil over high heat. Reduce
heat to low and continue cooking, covered, for 10 minutes, stirring
occasionally. While 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 min. or until liquid is
absorbed. Fluff with a fork. Serve vegetable curry over couscous and
sprinkle with almonds. Note: The Chicken Style Seasoning posted by
Michelle Dick a while back is an excellent stock for this recipe.

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