This curry makes a quick side-dish.
- 2 tbsp oil
- 3 cups chopped celery
- 1 medium-large onion, chopped
- 2 cloves garlic, minced
- 1 ½ tsp curry powder
- 1 ½ tsp cumin (ground)
- 1 tsp coriander (ground)
- ½ tsp turmeric
- 1 cup couscous
- 2 cups boiling water
- ½ tsp salt
- Optional: nuts, raisins, dried cranberries
Heat the oil in a large skillet. Add the celery, onion, and spices. Stir over medium-high heat for 2–3 minutes. Add the garlic and couscous and stir for a minute or so.
Add the salt to the boiling water. Pour the water over the vegetable–couscous mixture. Stir once, then cover. Turn the element to the lowest setting and simmer for about 20 minutes, without lifting the lid.
Fluff the mixture and let it steam, covered, for about 5 minutes
Add nuts, raisins and/or cranberries.