Golden Curried Couscous
16 Aug 2010
|Low sodium chicken broth||2 1⁄4 Cup (36 tbs)|
|Golden raisins||3⁄4 Cup (12 tbs)|
|Lemon juice||6 Tablespoon|
|Finely chopped crystallized ginger||3 Tablespoon|
|Curry powder||3⁄4 Teaspoon|
|Couscous||1 1⁄2 Cup (24 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Thinly sliced green onions||1⁄3 Cup (5.33 tbs)|
|Chopped cilantro||3 Tablespoon|
|Chopped salted roasted pistachio nuts||1⁄4 Cup (4 tbs)|
In a 2- to 3-quart pan, bring broth to a boil over high heat.
Stir in raisins, lemon juice, ginger, margarine, curry powder, and couscous.
Cover pan and remove from heat; let stand for 5 to 10 minutes.
Fluff couscous with a fork.
Golden Curried Couscous Recipe