Curry Couscous

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 9 ounces quick-cooking couscous
• 11 fluid ounces vegetable stock
• 2 tablespoons olive oil
• 3 garlic cloves, peeled and finely chopped
• 1 red pepper, deseeded and chopped
• 3 tablespoons mild curry paste
• 1 tablespoon light soy sauce
• 4 tablespoons mango chutney
• 3 ounces sultanas
• 5 tablespoons scallions, chopped
• 1 cucumber, deseeded and chopped
• 1 lemon, juice and zest of

Recipe

• 1 bring 9 fl oz of stock to the boil. add the couscous and simmer for one minute. remove from heat, cover and leave to stand for four minutes.
• 2 meanwhile, heat the oil in a pan, then gently soften the garlic and the red pepper, without allowing them to brown. add the curry paste and cook for one minute, stirring well.
• 3 now add the remaining stock, the soy sauce, chutney and sultanas. bring back to the boil, take off the heat and add the lemon juice.
• 4 uncover the couscous, fluff it up with a fork and stir in the spicy mixture, combining well.
• 5 tip into a warm serving dish and garnish with the chopped cucumber, scallions and lemon zest.
• 6 serve at once. (although it is also really good cold).