California Vegan Curried Couscous Recipe

About this recipe

A vibrant and flavorful vegan couscous dish with a medley of vegetables, dried fruits, and nuts, perfect for a satisfying dinner. This recipe combines warm spices and fresh ingredients for a wholesome meal.

Ingredients

• 25 g Parsley
• 500G Freshos Couscous Semolina
• 2 ltr Figaro Extra Light Olive Oil
• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 50 g Tmi Colman Pine Nuts (Chilgoza)
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 300 g The Little Farm Co. Mango Chutney
• 50 g Sakthi Curry Powder
• 200 g Urban Platter Vegetable Bouillon & Broth Powder
• 500 g Whole Farm Grocery Raisins 500 G

Instructions

1. 1. Bring 1 1/2 cups vegetable broth and 2 teaspoons curry powder to a boil in a medium saucepan. Stir in 1 cup couscous, cover, and reduce the heat to low. Cook for 5 minutes, then remove from heat and fluff with a fork. Cover and set aside.
2. 2. While the couscous cooks, heat 1 tablespoon olive oil in a medium frying pan over medium heat. Add 2 minced garlic cloves, 1/2 cup diced celery, and 1/2 cup diced onion. Sauté for about 5 minutes until softened but not browned.
3. 3. In a small bowl, combine 1/4 cup vegan chutney and 3 tablespoons lemon juice. Stir until well mixed.
4. 4. Toss the cooked couscous with the sautéed garlic, celery, and onion mixture until evenly combined.
5. 5. In the same frying pan, over low heat, stir together 1/4 cup toasted pine nuts, 1/4 cup dried currants, and 1/2 cup chopped green onions with the chutney mixture. Heat gently for 2-3 minutes.
6. 6. Pour the chutney mixture over the couscous and toss to combine. Serve warm as a hearty and flavorful dinner.