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

• 560G Yorkshire Provender Rustic Vegetable Broth With Lentils Kale & Quinoa
• - Trevijano Mediterranean Cous Cous With Vegetables Spiced Flavour Vegan Pack 1kg
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 100 G Jumbo Garlic 100g
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Sunita Lemon Juice Organic
• 70G Italian Pine Nuts, 70G
• 200G Natoora Organic Greek Corinth Currants
• 180G Lovechutney Spiced Mango
• 50G Picard Chopped Chives
• 290G Portland Mills Jamaican Curry Powder, 290G

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 mango 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 chives 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.