Curried Couscous with Vegetables and Chickpeas

[Guest guest]

Curried Couscous with Vegetables and Chickpeas

 

3 tsps. olive oil

1 tbsp. medium to hot curry powder

2 1/2 cups vegetable or other stock

1 cup couscous

1/2 cup shallots, quartered

1 carrot, sliced

1 cup mushrooms, sliced

1 cup snow peas, strings removed

1 tsp. salt

1/4 tsp. pepper

1/2 cup chickpeas, cooked

 

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 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 « cup 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. Serves 6.