Curried Couscous Pilaf
|Uncooked couscous||3 Ounce (Dry Precooked Semolina)|
|Vegetable oil/Olive oil||1 1⁄3 Tablespoon|
|Diced red bell pepper/Diced yellow bell pepper||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Sliced scallions||1⁄2 Cup (8 tbs) (Green Onions)|
|Golden raisins||6 Tablespoon (1/3 Cup Plus 2 Teaspoons)|
|Apple juice||1⁄2 Cup (8 tbs) (No Sugar Added)|
|Tomato||1⁄2 Medium, diced|
|Curry powder||1 Teaspoon|
1. In 1-quart saucepan bring 1 1/2 cups water to a full boil. Remove from heat and stir in couscous. Cover and let stand, stirring occasionally, until water is absorbed, about 5 minutes.
2. In 9-inch nonstick skillet heat oil; add carrot, pepper, and scallions and cook over medium heat, stirring occasionally, until carrot is tender, about 2 minutes. Stir in raisins and apple juice and bring mixture to a boil. Reduce heat to low; stir in tomato and curry powder and let simmer until flavors blend, about 2 minutes. Stir in couscous.