Thursday, February 17, 2011
Curry Vegetable Couscous and Chickpeas
- 1 TBSP extra virgin olive oil
- cooked chickpeas
- 1/4 tsp curry powder
- 1 small-medium onion, chopped small
- 4-5 cloves diced garlic
- 2 cups cooked carrots, sliced thin
- 14.5 ounces vegetable broth
- 1 box of Mediterranean-style couscous (I used Near East's Couscous Mediterranean Curry)
- 1 TBSP dried parsley
How to Cook It
1) If you're planning ahead, soak desired amount of chickpeas (if not, just use canned, drain, rinse, and heat through after cooking your couscous) overnight.
2) If you've chosen to use dried chickpeas, take the soaked peas and put them in a pot. Add water until the pot is filled twice as high as the chickpeas. Toss in a dash of salt and boil until the chickpeas are tender-- about 30-40 minutes.
3) Meanwhile, prep your garlic cloves, onion, and carrots.
4) Using a medium pan, heat the olive oil and add the onions, garlic, carrots, and curry powder. Cook until garlic and onions start to get translucent-- about 4-5 minutes.
5) Add the vegetable broth and bring everything up to a boil. Stir in the couscous, parsley, and contents of the included spice bag.
6) Cover, remove from heat, and let stand for 5 minutes so that the dried couscous absorbs your tasty blend of broth and spices.
7) Mix in chickpeas to taste or serve them on the side.
Voila! You have a delish dish to eat solo (and have copious amounts of leftovers) or to share. My son? He's glad I opted to share.