Vegetable Curry with Couscous

 

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

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