Curried Vegetable Couscous
North Africa

North Africa's couscous is made of the same semolina flour and water that go into spaghetti and macaroni. Unlike other pastas, couscous is cooked very quickly in a small amount of liquid. So, the entire meal can be prepare din one dish. With practically no fat and no cholesterol, this is a very healthy dish. Enjoy!

Ingredients2 teaspoons olive oil
1 red onion, diced 
2 carrots, thinly sliced
2 cloves garlic, minced 
2 teaspoons curry powder
2 teaspoons ground cumin 
13.75-ounce can reduced-sodium chicken broth, defatted 
15-ounce can chick peas, rinsed and drained 
1/4 cup dried currants or raisins 
2 tablespoons mango chutney 
1 tablespoon white wine vinegar 
2 teaspoons grated fresh ginger 
1/2 teaspoon salt 
3/4 cup Couscous 
3 tablespoons chopped fresh cilantro or parsley

Directions:
1. 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. 

2. Add the broth, chick-peas, 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 tender, about 5 minutes. Stir in the cilantro and serve. 

Note:  Mango chutney often contains large chunks of mango, for even flavoring, you may need to chop the chutney before using it in this dish. 

Serves: 4 
Time: 25 minutes 

Nutrition Information:
Fat: 5g/ 14% 
Calories: 323 
Saturated fat: 0.4g 
Carbohydrate: 60 g 
Protein: 12 g 
Cholesterol: 0 mg
Sodium: 780 mg 

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