Curried Coconut Couscous

 

2

teaspoons olive oil

1

medium onion, thinly sliced (1/2 cup)

2

cloves garlic, finely chopped

1

teaspoon grated gingerroot

3/4

cup chicken or vegetable broth

1/2

cup canned reduced-fat coconut milk (not cream of coconut)

1

teaspoon curry powder

1/4

teaspoon salt

Dash ground red pepper (cayenne)

1

cup uncooked whole wheat couscous

1/3

cup golden raisins

• 1 In 2-quart saucepan, heat oil over medium heat. Add onion, garlic and gingerroot; cook 1 minute, stirring constantly.
• 2 Stir in broth, coconut milk, curry powder, salt and red pepper. Heat to boiling. Stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.