1 tablespoon vegetable oil
1 large onion, coarsely chopped
1 teaspoon freshly minced garlic
1 tablespoon plain flour
2 teaspoons curry powder
1⁄4 teaspoon cayenne pepper
450g/1lb frozen mixed vegetables
1⁄2 teaspoon salt
500ml/18fl oz vegetable stock
225g/8oz quick-cooking couscous
50g/2oz sliced almonds, toasted
• In a frying pan, heat the oil and sauté the onion and garlic for a few
minutes until soft. Stir in the flour, curry powder and cayenne, and cook
for 1 minute, stirring constantly. Stir in the vegetables, raisins, salt and
half of the stock. Cover and bring to a boil over a high heat.
• Reduce the heat to low and continue cooking, covered, for 10 minutes,
• Bring the remaining stock to the boil in a small saucepan. Stir in the
couscous and remove from the heat. Cover and leave to stand for
5 minutes or until the liquid is absorbed. Fluff the grains with a fork.
• To serve, put the curry on a bed of couscous, sprinkle with the almonds
and serve immediately.