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Vegetable Curry Couscous

Preparation & Cooking time: 45 minutes
Serves: 4


This recipe is ideal if you want to have an ideal dietary meal, which is in low in fat and high in fibre.  You can make this vegetable curry couscous either as a meal or as a side dish. Nevertheless it can also be eaten at a later stage making it an ideal option for lunch at work or school.

You will need:

Lamb Brand Couscous 100g

Lamb Brand Golden Raisins 40g

Lamb Brand Blackcurrants 35g

Lamb Brand Dry Chickpeas 15g

Lamb Brand Almond Flakes 10g

Lamb Brand Mild Curry 1tsp

Lamb Brand Turmeric pinch

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Life Sun-dried Tomatoes 4, chopped

Chicken Stock 355ml

Vegetable Oil 1tsp

Small Leek 1, thinly sliced                                 

Celery 1 stalk, thinly sliced

Small Onion ½, chopped

Red Bell Pepper ½, chopped

Garlic 3 cloves, minced

Carrot 1, grated

All you have to do:

Soak the chickpeas for a minimum of 5 hours or overnight, changing the water from time to time. Rinse, add to small pot, cover with water and cook over a medium heat for about 20 minutes until chickpeas are soft. Let cool.

Place vegetable oil in a large pan over medium heat, stir in the onion, leek, celery, red bell pepper and garlic until the onion is translucent, about 5 minutes.

Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, raisins, and currants; season with curry powder, turmeric, salt, and black pepper. Bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow cooking for 5 minutes.

Remove from heat, add couscous and mix well. Let stand covered for 5 minutes, then fluff with a fork and add the chickpeas. Sprinkle with the almond flakes and serve either hot or cold. You can also serve both as a main meal or as a side