Couscous with mushrooms and curry

4 Servings

Ingredients

Quantity Ingredient
½ cup Sliced onion
2 teaspoons Minced garlic
1 teaspoon Olive oil
1 cup Sliced mushrooms
½ cup Grated carrots
1 teaspoon Curry powder
¼ teaspoon Turmeric
½ teaspoon Ground coriander
2 teaspoons Cinnamon
½ cup Raisins
3 cups Defatted Chicken Stock
2 tablespoons Low-sodium soy or tamari
Sauce
½ cup Chopped parsley
2 cups Uncooked couscous
5 minutes.

Directions

1. In a large skillet over medium-high heat, saute onions and garlic in oil for 2 minutes, stirring frequently. Add mushrooms and carrots and cook for 2. Add curry powder, turmeric, coriander, cinnamon, and raisins, and cook for 3 minutes more. Add stock and bring to a boil.

3. Stir in soy sauce, parsley, and couscous. Cover pan and remove from heat. Let it sit for 15 minutes. Fluff couscous with a fork. Serve hot.

Recipe By : the California Culinary Academy From: Date: File

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