Ingredients
-
9
-
11
-
2
-
3
-
1
-
3
-
1
-
4
-
3
-
5
-
1
-
1
-
-
-
Directions
Curry Couscous, This is a simple, light supper dish with great flavour – I found the recipe in a magazine It goes great with other dishes as an accompaniment, but also works perfectly as a stand-alone dish The quantities can be varied to suit your taste and you can throw in many additions!, This was ok – I liked it much more than my partner did I didn’t have the scallions but I did fry up some onion with the pepper and garlic One plus was that it used up the cucumber and it took no time to make , This is a simple, light supper dish with great flavour – I found the recipe in a magazine It goes great with other dishes as an accompaniment, but also works perfectly as a stand-alone dish The quantities can be varied to suit your taste and you can throw in many additions!
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
Uncover the Couscous, Fluff It Up With a Fork and Stir in the Spicy Mixture, Combining Well. |
|
5
Done
|
Tip Into a Warm Serving Dish and Garnish With the Chopped Cucumber, Scallions and Lemon Zest. |
|
6
Done
|
Serve at Once. (although It Is Also Really Good Cold). |
