Curried couscous with vegetables and chickpeas

6 servings

Ingredients

Quantity Ingredient
3 teaspoons Olive oil
1 tablespoon Curry powder
2½ cup Vegetable or other stock
1 cup Couscous
½ cup Shallots peeled and quartered
1 Unpeeled carrot cut into 1/3\" circles
2 1/4\" thick slices ginger with peel
1 cup Mushrooms, sliced
1 cup Snow peas, strings removed
1 teaspoon Salt
¼ teaspoon Pepper
½ cup Cooked chickpeas 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

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