Add more or less curry as your taste desires.
- 1 1/4 cups chicken stock
- 1 Tbs. curry powder
- 1 Tbs. extra-virgin olive oil
- 3/4 cup instant couscous
- 1/2 cup carrot, cut in 1/2-inch dice
- 1/2 cup Spanish onion, cut in 1/2-inch dice
- 1/2 cup tomato, seeded and cut in 1/2-inch dice
- 1/2 cup zucchini, cut in 1/2 inch dice
- 1/4 cup dried currants
- 2 Tbs. fresh lemon juice
- Salt and freshly ground pepper to taste
In a medium saucepan over medium-high heat, bring the chicken stock, curry powder, and 2 teaspoons of the oil to a boil. Stir in the couscous, reduce the heat, cover, and cook 1 minute. Remove from the heat and let the couscous sit, covered, 10 minutes.
With the tines of a fork, fluff the couscous and pour it into a large bowl. Stir the carrot, onion, tomato, zucchini, and currants into the warm couscous.
In a small bowl, combine the lemon juice and salt and pepper. Whisk in the remaining tablespoon of oil. Pour this dressing over the salad. Toss with a fork until all the ingredients are combined. Season to taste with salt. Serve warm or at room temperature.
OPTIONS: Mix in 1/2 cup canned chickpeas or 1/2 cup shredded cooked chicken breast.
Serves 6, with 135 calories, 3 grams of fat per serving.
Source: American Institute for Cancer Research