Vegetable Curry Couscous

Ingredients

• 2 tablespoons almonds sliced
• 1  carrots grated
• 1 stalk celery thinly sliced
• 1.5 cups chicken stock see 
• 0.5 cup couscous 
• 1 teaspoon curry powder to taste
• 0.3 cup currants dried
• 3 cloves garlic minced
• 0.3 cup golden raisins 
• 4 servings salt and ground pepper black to taste
• 1 pinch ground turmeric to taste
• 1 small leek cleaned thinly sliced
• 0.5 small onion chopped
• 0.5  bell pepper red chopped
• 2  tomatoes peeled seeded chopped
• 1 teaspoon vegetable oil 

Equipment

• frying pan
• sauce pan

Directions

1. Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
2. Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
3. Remove from heat.
4. Let the couscous stand covered for 5 minutes, and fluff with a fork.
5. Sprinkle with sliced almonds.