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Vegetable Curry Couscous

Vegetable Curry Couscous Recipe

  • 1 teaspoon vegetable oil
  • 1/2 small onion, chopped
  • 1 small leek, cleaned and thinly sliced
  • 1 stalk celery, thinly sliced
  • 1/2 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken stock
  • 1 carrot, grated
  • 2 tomatoes - peeled, seeded and chopped
  • 1/2 cup couscous
  • 1/4 cup golden raisins
  • 1/4 cup dried currants
  • 1 teaspoon curry powder, or to taste
  • 1 pinch ground turmeric, or to taste
  • salt and ground black pepper to taste
  • 2 tablespoons sliced almonds
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 209
Total Fat 3.5g
Saturated Fat 0.5g
Cholesterol < 1mg
Sodium 385mg
Total Carbohydrate 41.3g
Dietary Fiber 4.8g
Sugars 16.7g
Protein 5.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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