Curried Couscous With Vegetables And Chickpeas
Ingredients
3 tsp. Olive oil
1 Tbsp. Curry powder
2 1/2 C. Vegetable or other stock
1 C. Couscous
1/2 C. Shallots, quartered
1 ea Carrot, sliced
1 C. Mushrooms, sliced
1 C. Snow peas, strings removed
1 tsp. Salt
1/4 tsp. Pepper
1/2 C. Chickpeas, cooked
Cooking Instructions
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 C. 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 to 2 minutes. 4. Add the carrot and ginger; stir fry until they begin to char, 1 to 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 « C. stock, salt and pepper in a large saucepan. Add the chickpeas and simmer 2 to 3 minutes. 6. Combine the couscous, vegetables, and chickpeas with the seasoned stock. Serve hot or warm.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)