Ingredients
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1 teaspoon turmeric
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1 tablespoon olive oil
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1 cup chopped onion
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6 garlic cloves, minced
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1 teaspoon cumin seed, lightly toasted and ground
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1/2 teaspoon cinnamon
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1/2 teaspoon ground coriander
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1/4 teaspoon cayenne
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1/2 teaspoon paprika
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2 cups light vegetable broth
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3 small tomatoes, peeled and pureed
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1/3 cup dried currant
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1 -2 tablespoon lemon juice (lime may be used instead)
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2 cups vegetable broth
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1 1/2 cups water
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1 tablespoon butter
Instructions
- Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
- Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
- Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
- Simmer the sauce for 10 minutes.
- Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
- If not using immediately and planning to reheat before serving, wait to add citrus 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 to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
- Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
- (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).