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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1/2 lrg onion minced
- 6 x cloves garlic finely minced
- 1 tsp cumin seed lightly toasted and grnd
- 1 tsp grnd turmeric
- 1/2 tsp cinnamon
- 1/2 tsp grnd coriander
- 1/4 tsp cayenne
- 1/2 tsp sweet paprika
- 2 c. light vegetable broth
- 3 sm red tomatoes peeled and pureed
- 1/3 c. dry currants
- 2 Tbsp. fresh lime juice
- 2 c. vegetable broth
- 1 1/2 c. water
- 1 Tbsp. butter or possibly margarine
- 1/2 tsp salt
- 2 c. couscous
Direcciones
- Heat the extra virgin olive oil in a nonstick pan and cook the onion and garlic in it till the onion is soft and translucent/soft. Stir in the grnd, toasted cumin, turmeric, cinnamon, coriander, cayenne, and paprika. Continue stirring over medium heat for 2 to 3 min, then add in the vegetable broth, tomato puree, and currants. Simmer the sauce for 10 min.
- Remove the sauce from the heat and stir in fresh-squeezed lime juice to your taste. If you are not planning to use the sauce immediately and want to reheat it before serving, wait to add in the lime juice at the last minute.
- To cook the couscous, heat the broth, water, butter, and salt together in a medium skillet till the liquid boils. Reduce the heat to a simmer, add in the couscous, cover the skillet tightly, and leave it on lowest heat for 5 min. Then remove the pan from the heat and leave it covered for another couple min before fluffing the couscous with a fork.
- Serve the couscous with roasted vegetables and pass the spicy sauce separately.
- Serves 8 to 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 8 servings | |
| Calories 231 | |
| Calories from Fat 32 | 14% |
| Total Fat 3.66g | 5% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 636mg | 27% |
| Potassium 268mg | 8% |
| Total Carbs 43.43g | 12% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.62g | 4% |
| Protein 6.5g | 10% |
