| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Side dishes, Low fat |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sliced onion |
| 2 |
ts |
Minced garlic |
| 1 |
ts |
Olive oil |
| 1 |
c |
Sliced mushrooms |
| 1/2 |
c |
Grated carrots |
| 1 |
ts |
Curry powder |
| 1/4 |
ts |
Turmeric |
| 1/2 |
ts |
Ground coriander |
| 2 |
ts |
Cinnamon |
| 1/2 |
c |
Raisins |
| 3 |
c |
Defatted Chicken Stock |
| 2 |
tb |
Low-sodium soy or tamari |
|
|
Sauce |
| 1/2 |
c |
Chopped parsley |
| 2 |
c |
Uncooked couscous |
|
5 |
minutes. |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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