Curry Raisin Couscous


Yields: 6 cups


1 cup couscous

¼ cup Alligga Flaxseed Cooking Oil

1 ¼ cup chicken or vegetable stock

1 Tbsp Madras Curry powder

1 cup golden raisins

1 tsp salt (or to taste)

1 clove of garlic

1 small onion

1 cup shredded kale


  1. Place the couscous into a medium bowl with the raisins and set aside
  2. Fine dice the onion and the garlic and place into a medium sized pot with the salt, curry powder and flaxseed cooking oil · Heat the onions and garlic over medium high heat until it starts to sizzle
  3. Continue to cook the onions until they soften slightly then add the stock and bring to a boil
  4. Once the stock boils, pour it over the couscous and raisins, sprinkle the shredded kale on top and tightly wrap plastic wrap over the boil to create steam
  5. Allow the couscous to steam for 15 minutes then remove the plastic wrap and gently fluff the couscous with a fork · Serve as a side dish to any protein or protein substitute or cool and serve as a salad

Recipe compliments of BG Health Group (Alligga).