Recipe by *~Lissa~*
"A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time."
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leek, cleaned and thinly sliced
celery, thinly sliced
red bell pepper, chopped
1 1/2 cups
tomatoes - peeled, seeded and chopped
curry powder, or to taste
ground turmeric, or to taste
salt and ground black pepper to taste
This recipe was a great way to use up the veggies from my farm box. I added a little broccoli to the first round of veggies in the pan, and they cooked just fine. I also realized half way through that I didn't have couscous or quinoa like I thought I had. So, I used arborio rice and made it into a kind of risotto. Took longer to cook but it worked okay in the end. The raisins are the key in this recipe, really good plump raisins. Yum!
I used 1 onion instead of a leek and an onion, 1 large tomato instead of 2 average sized ones, water instead of broth, and raisins as the fruit. This was a tasty salad atop of a lettuce leaf!
This was the first time I have attempted couscous and it was really easy and delicious! I subbed out some ingredients for others but it was still spot on.
so easy and delicious! I added dill to it, just 'cause I happened to have a lot of fresh dill, and it was amazing!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Curry Couscous
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 209
** Calories from Fat: 31
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