*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Quick
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Sliced almonds
            x            Saute liquid of choice
    1       ea           Large onion
    1       t            Bottled minced garlic
    1       tb           All purpose flour
    2       ts           Curry powder
      1/4   ts           Cayenne pepper
    1       ea           16 oz. pkg frozen mixed
                         - vegetable medley
      1/3   c            Dark or golden raisins
      1/2   ts           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.
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