Curried Cous Cous

I made this for two picnics. The first time, I used Israeli cous cous - becuase that is all the grocery store near me had. It was really good - I reccomend this - though it worked fine with regular cous cous. I did not use mint either time - becuase I didn't have any. It was still fine.

The recipe came from epicurious here:

introduction

Can be prepared in 45 minutes or less.

serving size

Serves 2.

ingredients

2 teaspoons olive oil
1/2 cup finely chopped onion
1 garlic clove, minced and mashed into a paste
1/2 teaspoon curry powder
3/4 cup chicken broth
3 tablespoons raisins
1/2 cup couscous
1/4 cup finely chopped fresh mint leaves

preparation

In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook onion with salt to taste, stirring, until browned lightly. Reduce heat to moderate. Add garlic paste, curry powder and cook, stirring, until garlic paste is golden. Remove skillet from heat and keep mixture warm.

In a small saucepan bring broth to a boil. Stir in raisins and couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in onion mixture, mint and salt and pepper to taste.

Gourmet, April 1995