Curry Couscous Salad
2 ½ cups couscous
4 cups of chicken stock
½ onion
2-3 carrots
2 t. cumin
1-2 T. yellow curry powder
½-1 cup crasins
Handful of chopped cilantro (optional)
Handful of sliced almonds (optional)
Sauté onion and carrots in a little olive oil. Add chicken stock and bring up to a boil. Remove from heat and stir in cumin, curry, crasins and couscous. After the couscous has absorbed all the water, add cilantro and almonds. Fluff with a fork. Serve hot or cold.
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