Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ts Olive oil
1 tb 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 ts Salt
1/4 ts Pepper
1/2 c 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, 1-2 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. Posted by Diane Lazarus

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