Ingredients:
9 ounces quick-cooking couscous
11 fluid ounces vegetable stock
2 tablespoons olive oil
3 garlic cloves, peeled and finely chopped
1 red peppers, deseeded and chopped
3 tablespoons mild curry paste
1 tablespoon light soy sauce
4 tablespoons mango chutney
3 ounces sultanas
5 tablespoons scallions, chopped
1 cucumbers, deseeded and chopped
1 lemons, juice and zest of
Directions:
Bring 9 fl oz of stock to the boil. Add the couscous and simmer for one minute. Remove from heat, cover and leave to stand for four minutes.
Meanwhile, heat the oil in a pan, then gently soften the garlic and the red pepper, without allowing them to brown. Add the curry paste and cook for one minute, stirring well.
Now add the remaining stock, the soy sauce, chutney and sultanas. Bring back to the boil, take off the heat and add the lemon juice.
Uncover the couscous, fluff it up with a fork and stir in the spicy mixture, combining well.
Tip into a warm serving dish and garnish with the chopped cucumber, scallions and lemon zest.
Serve at once. (Although it is also really good cold).
Servings: 4
Time preparation: 30 min.
Time total: 30 min.