Tuesday, December 7, 2010

Curried Carrot Raisin Cuscus

I originally made this with chicken but realized it wasn't really necessary to have the extra protein for this meal to come out just fine. This is a great meal to throw together when you are short on time or tired, it only takes about 15 or 20 minutes to prep and 20 minutes to bake. Made it tonight since I was feeling under the weather and wanted something quick and wholesome on the table. 

This is not a spicy curry (provided you don't use a spicy curry powder), it is very much a savory dish with a pleasant sweetness from the coconut milk and raisins. As far a curry powders go, there a huge variety, especially if you go to an indian-american store that specializes in those products. Your basic curry spice that you get at an american grocery is going to be not spicy most likely, because it is marketed to please more sensitive palettes. If you can get to a store that sells a variety of curries and masala spices I would recommend it because there is a lot of variation in the spice composition of these spice blends. All curries are not the same! The curry powder I am using right now is called Madras curry powder and the brand name is Parivar. 
The Curry I use

Curried Carrot Raisin Cuscus
1/2-2/3 cup Raisins
1 box Cuscus
2 cups Chicken or vegetable broth
Boil raisins in broth and add Cuscus. Remove from heat and let sit for 5 minutes as per package direction.
Other filling
1 15 oz can Chickpeas
4 carrots grated
1 onion chopped roughly
1 cup Coconut milk
1 1/2 teaspoon Ginger
4 teaspoons Curry
Saute onion and carrots with a little olive oil and sprinkle spices on. Grease a 13x9 inch pan with olive oil and toss cuscus mixture, sautéed onions and carrots, chickpeas, and coconut milk together. Add in more spice to taste if necessary. Cook at 350 for 20 minutes or until heated through. Makes about 4-6 servings depending on how hungry people are.

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