3 tbsp extra-virgin olive oil
1 small onion, chopped
1 medium carrot, grated
0.13 tsp curry powder
2 cups chicken broth
0.50 cup raisins
0.50 tsp salt
1.50 cups couscous
0.50 cup sliced almonds, toasted
1
In 2-quart saucepan, heat olive oil over medium-high heat and cook onion and carrot, stirring occasionally, 4 minutes or until tender.
2
Stir in curry powder and cook, stirring frequently, 1 minute.
3
Stir in broth, raisins and salt. Bring to a boil over high heat.
4
Remove from heat and stir in couscous. Cover and let stand 5 minutes. Stir in almonds and fluff with a fork.
Ingredients
3 tbsp extra-virgin olive oil
1 small onion, chopped
1 medium carrot, grated
0.13 tsp curry powder
2 cups chicken broth
0.50 cup raisins
0.50 tsp salt
1.50 cups couscous
0.50 cup sliced almonds, toasted
Directions
1
In 2-quart saucepan, heat olive oil over medium-high heat and cook onion and carrot, stirring occasionally, 4 minutes or until tender.
2
Stir in curry powder and cook, stirring frequently, 1 minute.
3
Stir in broth, raisins and salt. Bring to a boil over high heat.
4
Remove from heat and stir in couscous. Cover and let stand 5 minutes. Stir in almonds and fluff with a fork.