Instructions: In a large skillet, heat the oil until hot but not smoking over medium heat. Add the onion and carrots and cook until the onion is softened, about 5 minutes. Stir in the garlic, curry powder, and cumin and cook for 1 minute to blend the flavors. Add the broth, chick-peas, currants, chutney, vinegar, ginger, and salt to the skillet and bring to a boil.

Remove the skillet from the heat, stir in the couscous, cover, and let stand until the couscous is tender, about 5 minutes. Stir in the cilantro and serve.

(Myself, I do not add the salt, but I do add leftover/precooked chicken to make it a main dish. Mango chutney is available at my regular grocery store here in Wisconsin.)

Working time: 25 minutes
Total time: 25 minutes

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