Curried Couscous With Vegetables And Chickpeas Recipe

Curried Couscous With Vegetables And Chickpeas Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
3 tsp: Olive oil,
2 1/4: " thick slices,
1 tbsp: Curry powder,
-ginger with peel,
2 1/2 cup: Vegetable or other stock,
1 cup: Mushrooms, sliced
1 cup: Couscous,
1 cup: Snow peas, strings removed
1/2 cup: Shallots,
1 tsp: Salt,
-peeled and quartered,
1/4 tsp: Pepper,
1: Unpeeled carrot,
1/2 cup: Cooked chickpeas,
-cut into 1/3" circles,
-homemade or canned,

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 ISBN 0-446-51792-5 pg 173-174
Submitted By DIANE LAZARUS On 10-04-95


Source from luhu.jp