CURRIED COUSCOUS

Couscous is flour-coated semolina grain, which is ground durum wheat. Nine out of ten packaged varieties sold in the United States are precooked, so be sure and follow directions.
I love curry and couscous. This dish is livened up with the addition of chutney, fresh lemon juice, pine nuts, and raisins.

1 1/2 cups chicken broth
2 teaspoons curry powder
1 cup couscous
2 large cloves garlic, minced
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon olive oil
1/4 cup chutney
3 tablespoons freshly squeezed lemon juice
1/4 cup pine nuts, toasted
1/4 cup golden raisin
1/2 cup thinly sliced green onions

Bring chicken broth and curry to a boil in a saucepan. Add couscous, stir, cover, and reduce heat to low. Cook for 5 minutes. Remove from heat and fluff with a fork. Cover until ready to serve.
While couscous cooks, saute garlic, celery, and onion in oil over medium heat until soft, but not browned, about 5 minutes. Combine chutney and lemon juice in small bowl.
Toss couscous with vegetable mixture. Stir pine nuts, raisins and green onions into chutney mixture. Combine all ingredients. Serve immediately or place in a casserole dish and briefly reheat at serving time.
Serves: 6 to 8

“There are as many kinds of couscous as there are pastas, including dessert couscous with cinnamon.”~Paula Wolfert