VEGETABLE CURRY WITH COUSCOUS

Vegetable Curry with Couscous image

Give your skillet dinner an Indian twist. Here's a combination of veggies, couscous and peanuts ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 medium red bell pepper, cut into thin strips
1/4 cup vegetable or chicken broth
1 tablespoon curry powder
1 teaspoon salt
1 bag (1 lb) frozen broccoli, carrots and cauliflower (or other combination)
1/2 cup raisins
1/3 cup chutney
2 cups hot cooked couscous or rice
1/4 cup chopped peanuts

Steps:

In 12-inch skillet, heat oil over medium-high heat. Cook bell pepper in oil 4 to 5 minutes, stirring frequently, until tender.
Stir in broth, curry powder, salt and vegetables. Heat to boiling. Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in raisins and chutney. Serve over couscous. Sprinkle with peanuts.

Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 22 g, TransFat 0 g