Date:    Wed, 14 Dec 94 11:18:45 EST
 From:    TXFT40A@prodigy.com  (MRS SUSAN K SMITH)
 
 ---------- Recipe via Meal-Master (tm) v8.01
  
       Title: *Vegetable Raisin Curry with Couscous
  Categories: Vegan, Quick
       Yield: 4 servings
  
     1/4 c  Sliced almonds
         x  Saute liquid of choice
       1 ea Large onion
       1 t  Bottled minced garlic
       1 T  All purpose flour
       2 t  Curry powder
     1/4 t  Cayenne pepper
       1 ea 16 oz. pkg frozen mixed
            - vegetable medley
     1/3 c  Dark or golden raisins
     1/2 t  Salt (depending on stock)
   2 1/2 c  Stock of choice, divided
       1 c  Cuscous, uncooked
  
   Heat oven or toaster oven to 350 degrees. Place
   almonds in a single layer on a baking sheet. Bake for
   about 5 minutes or until golden brown.
   
   Coarsely chop onion. Cook onion and garlic in saute
   liquid. Stir in flour, curry powder, and cayenne
   pepper and cook for 30 seconds, stirring constantly.
   
   Stir in vegetables, raisins, salt and 1 cup of the
   broth. Cover and bring to a boil over high heat.
   Reduce heat to low and continue cooking, covered, for
   10 minutes, stirring occasionally.
   
   While the curry is cooking, bring the remaining 1 1/2
   cups broth to a boil in a small saucepan. Stir in
   couscous and remove from heat. Cover and let stand for
   5 min. or until liquid is absorbed. Fluff with a fork.
   Serve vegetable curry over couscous and sprinkle with
   almonds.
   
   Note: The Chicken Style Seasoning posted by Michelle
   Dick a while back is an excellent stock for this
   recipe.
   
   From Karen A. Levin, _Meatless Dishes in Twenty
   Minutes_, Contemporary Books, 1993.
   
   Formatted and modified by Sue Smith,
   TXFT40A@Prodigy.com.