Curried Couscous With Vegetables & Chickpea Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tsp: Olive oil,
1 tbsp: Curry powder,
2 1/2 cup: Vegetable or other stock,
1 cup: Couscous,
1/2 cup: Shallots, quartered
1 each: Carrot, sliced
1 cup: Mushrooms, sliced
1 cup: Snow peas, strings removed
1 tsp: Salt,
1/4 tsp: Pepper,
1/2 cup: Chickpeas, cooked
Directions:
1. In a wok or small cast-iron skillet, heat 1 tsp of olive oil over
low heat, Remove from the heat and stir in the curry powder. Set
aside.
2. Bring 2 cups of stock to a boil in a large saucepan. Add the
curried olive oil mixture and stir. Add the couscous, stir, and cover
immediately. Let sit for 5 minutes.
3. Meanwhile, place a wok or skillet over high heat for 1 minute. Add
the remaining 2 tsp oil. Immediately add the shallot, reduce the heat
to medium, and stir-fry until the shallots begin to char, 1-2 minutes.
4. Add the carrot and ginger; stir-fry until they begin to char, 1-2
minutes. Add the mushrooms and stir-fry for 1 minute. Add the peas and
stir-fry for 1 minute more. Remove the ginger.
5. Heat the remaining
cup stock, salt and pepper in a large
saucepan. Add the chickpeas and simmer 2-3 minutes.
6. Combine the couscous, vegetables, and chickpeas with the seasoned
stock. Serve hot or warm.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Source from luhu.jp
low heat, Remove from the heat and stir in the curry powder. Set
aside.
2. Bring 2 cups of stock to a boil in a large saucepan. Add the
curried olive oil mixture and stir. Add the couscous, stir, and cover
immediately. Let sit for 5 minutes.
3. Meanwhile, place a wok or skillet over high heat for 1 minute. Add
the remaining 2 tsp oil. Immediately add the shallot, reduce the heat
to medium, and stir-fry until the shallots begin to char, 1-2 minutes.
4. Add the carrot and ginger; stir-fry until they begin to char, 1-2
minutes. Add the mushrooms and stir-fry for 1 minute. Add the peas and
stir-fry for 1 minute more. Remove the ginger.
5. Heat the remaining
cup stock, salt and pepper in a large
saucepan. Add the chickpeas and simmer 2-3 minutes.
6. Combine the couscous, vegetables, and chickpeas with the seasoned
stock. Serve hot or warm.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Source from luhu.jp