Vegetable Curry with Couscous

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Use a variety of curry powders to experiment with different flavors!

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Chicago

Time needed

25 min preparation

Ingredients

  • 2/3 C. uncooked couscous
  • 1 C. water
  • 1 Tbs. vegetable oil
  • 1 med. red bell pepper, cut into thin strips
  • 1/4 C. vegetable broth
  • 1 Tbs. curry powder
  • 1 tsp. salt
  • 1 1-lb. bag frozen broccoli, carrots and cauliflower
  • 2/3 C. raisins
  • 1/3 C. chutney
  • 1/4 C. chopped peanuts

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Directions

Cook couscous in water as package directs. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add bell pepper; cook, stirring frequently, until tender. Stir in broth, curry powder, salt and frozen vegetables. Heat to boiling about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in raisins and chutney. Serve over couscous. Sprinkle with peanuts.

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