Vegetable Curry Couscous

Ingredients

• 1 teaspoon vegetable oil
• 1/2 small onion, chopped
• 1 small leek, cleaned and thinly sliced
• 1 stalk celery, thinly sliced
• 1/2 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 1/2 cups chicken stock
• 1 carrot, grated
• 2 tomatoes – peeled, seeded and chopped
• 1/2 cup couscous
• 1/4 cup golden raisins
• 1/4 cup dried currants
• 1 teaspoon curry powder, or to taste
• 1 pinch ground turmeric, or to taste
• Salt and ground black pepper to taste
• 2 tablespoons sliced almonds

Directions

Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.

Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.

Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.