Curried Vegetable Couscous
| Yield: | 1 Servings |
| Categories: |
| 2 | ts | Olive oil |
| 1 | Red onion; diced | |
| 2 | Carrots; thinly sliced | |
| 2 | Cloves garlic; minced | |
| 2 | ts | Curry powder |
| 2 | ts | Ground cumin |
| 1 | cn | (13 3/4 oz) reduced-sodium chicken broth, defatted |
| 1 | cn | (15 oz) chick peas; rinsed and drained |
| 1/4 | c | Dried currants or raisins |
| 2 | tb | Mango chutney |
| 1 | tb | White wine vinegar |
| 2 | ts | Grated fresh ginger |
| 1/2 | ts | Salt |
| 3/4 | c | Couscous |
| 3 | tb | Chopped fresh cilantro or parsley |
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