Curried Couscous and Vegetables
Ingredients:
1 tbsp extra virgin olive oil
4 scallions, chopped
2 small zucchini, halved lengthwise and thinly sliced across
1 1/2 tbsp Madras curry powder
1/2 cup frozen baby peas
1 (16 oz) can chickpeas, drained and rinsed
2 cups water or vegetable broth
1 1/2 cups quick cooking couscous
Salt and Freshly ground black peper
1/4 cup chopped fresh parsley
Directions:
Heat the oil in a large skillet over medium heat. Add scallions and cook, stirring, for 1 minute to soften. Add zucchini, cover, and cook for 2 minutes to soften slightly. Stir in the curry powder. Add the peas, chickpeas, and water and bring to a boil. Stir in the couscous and season to taste with salt and pepper. If you like it spicier, add more curry powder to taste. Remove from the heat, cover, and let stand for 5 minutes. To serve, fluff the couscous with a fork and transfer to a serving bowl. Sprinkle with parsley. 4 servings.
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