Curried Couscous with Flax Print
2 cups cubed sweet potato
1 cup chopped onion
1 red bell pepper, diced
2 stalk celery, chopped
3 large garlic cloves, minced
1 Tbsp canola oil
1/2 tsp curry powder
1/4 tsp turmeric
1 & 1/2 cups water
1 cup couscous
1/2 tsp salt
1/4 cup whole flaxseed

Cook sweet potato until fork tender. Drain and set aside.
In a large saucepan over medium heat, saute onion, red pepper, celery and garlic in oil until soft.
Stir in curry and turmeric. Saute 30 seconds. Add water and bring to a boil.
Add couscous, salt and sweet potato. Stir and cook one minute.
Add laxseed and stir. Remove from heat.
Cover and let stand 5 minutes.
Fluff with a fork before serving.

Makes 6 (3/4 cup) servings.
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