Curried Couscous

Oh my this was delicous. I used a whole wheat couscous and vindaloo curry. There is sweet from the currents, hot from the curry, and crunch from the carrots and almonds. Yes, lots of ingredients but nothing terribly difficult. I served it with the turkey meatloaf out of this same book. It was a great compliment to the mild flavor of the meatloaf.

Very flavorful and colorful and more complex than the usual cous cous recipe. The onions, parsley and curry gave it a bold flavor, and the grated carrot, currents, and dark greens of the parsley and scallion gave it a great visual appeal. I liked that this recipe did not call for chicken stock and enjoyed it as a vegetarian dish by itself. Although it also goes well with chicken.