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.
 
 
 "Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)