California Curried Couscous(Serves 6)

1. 1

   Bring chicken broth with curry to boil in medium saucepan. Stir in couscous; cover and reduce to low heat.

2. 2

   Cook 5 minutes. Remove from heat and fluff with a fork.

3. 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. 4

   Toss couscous with onion/celery mixture.

5. 5

   Stir pine nuts, currants and green onions into chutney mixture in small frying pan over low heat.

6. 6

   Pour over couscous and stir to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.