Recipe by ~*~SunnyGirl~*~
This is a simple, light supper dish with great flavour - I found the recipe in a magazine. It goes great with other dishes as an accompaniment, but also works perfectly as a stand-alone dish. The quantities can be varied to suit your taste and you can throw in many additions!
Top Review by Georgiame
This was ok - I liked it much more than my partner did. I didn't have the scallions but I did fry up some onion with the pepper and garlic. One plus was that it used up the cucumber and it took no time to make.
- 9 ounces quick-cooking couscous
- 11 fluid ounces vegetable stock
- 2 tablespoons olive oil
- 3 garlic cloves, peeled and finely chopped
- 1 red pepper, deseeded and chopped
- 3 tablespoons mild curry paste
- 1 tablespoon light soy sauce
- 4 tablespoons mango chutney
- 3 ounces sultanas
- 5 tablespoons scallions, chopped
- 1 cucumber, deseeded and chopped
- 1 lemon, juice and zest of
Directions See How It's Made
- Bring 9 fl oz of stock to the boil. Add the couscous and simmer for one minute. Remove from heat, cover and leave to stand for four minutes.
- Meanwhile, heat the oil in a pan, then gently soften the garlic and the red pepper, without allowing them to brown. Add the curry paste and cook for one minute, stirring well.
- Now add the remaining stock, the soy sauce, chutney and sultanas. Bring back to the boil, take off the heat and add the lemon juice.
- Uncover the couscous, fluff it up with a fork and stir in the spicy mixture, combining well.
- Tip into a warm serving dish and garnish with the chopped cucumber, scallions and lemon zest.
- Serve at once. (Although it is also really good cold).