California Curried Couscous(Serves 6)

• 1 1/2 c. chicken broth
• 2 tsp. curry powder
• 1 c. couscous
• 2 large garlic cloves, minced
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1 Tbsp. olive oil
• 1/4 c. chopped chutney
• 3 Tbsp. lemon juice
• 1/4 c. toasted pine nuts
• 1/4 c. dried currants
• 1/2 c. thinly sliced green onions

1. Bring chicken broth with curry to boil in medium saucepan. Stir in couscous; cover and reduce to low heat.
2. Cook 5 minutes. Remove from heat and fluff with a fork.
3. Cover until needed. While couscous cooks, saute garlic, celery and onion in olive oil over medium heat until soft, but not browned, about 5 minutes. Combine chutney and lemon juice in small bowl.
4. Toss couscous with onion/celery mixture.
5. Stir pine nuts, currants and green onions into chutney mixture in small frying pan over low heat.
6. Pour over couscous and stir to combine.

chicken broth, curry powder, couscous, garlic, celery, onion, olive oil, chutney, lemon juice, nuts, currants, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029247 (may not work)