Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ts Olive oil 2 1/4" thick slices
1 tb Curry powder -ginger with peel
2 1/2 c Vegetable or other stock 1 c Mushrooms, sliced
1 c Couscous 1 c Snow peas, strings removed
1/2 c Shallots 1 ts Salt
-peeled and quartered 1/4 ts Pepper
1 Unpeeled carrot 1/2 c Cooked chickpeas
-cut into 1/3" circles -homemade or canned

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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