Curry Carrot Couscous

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Curry Carrot Couscous

 

1 tsp. olive oil

1/2 cup scallions, chopped

1/4 cup chopped almonds

3/4 cup carrots, diced, cooked

1/2 tsp. curry powder

1 clove garlic, minced

2 1/2 cups water

2 tsps. unsalted butter

1 tbsp. parsley, chopped

1 1/2 cups couscous

 

Heat oil in a heavy nonstick skillet over medium heat. Saute scallions 2 to 3

minutes until softened. Stir in next 3 ingredients and saute 2 minutes. Stir in

next 3 ingredients. Heat to boiling. Stir in couscous and remove from heat.

Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. 4

servings.

 

 

 

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