Saturday, September 19, 2009

Couscous Curry

Olive oil
1 medium onion, cut into strips
1 - 2 cloves garlic, minced OR 1/4 tsp. granulated garlic
1 Carrot, grated
1 can Beans, rinsed and drained (White or Pinto)
1 1/2 c. broth (Chicken, vegetable or a combination of the two)
1/4 tsp. Paprika
1 - 2 tsp. Curry
Pinch Ginger
1/8 tsp. black peppers
2 Tbsp. Salsa Verde
3/4 c. dry Couscous*

Optional: Mix together greek yogurt and curry powder. Serve with a dollop on top.

Sliced green onions

Saute onion, garlic, and carrot in olive oil until onion is tender. Add beans, broth, paprika, curry, ginger, black pepper, and salsa verde and bring to a boil. Add couscous and remove from heat. Cover pot and let sit 10 minutes. Remove lid and fluff. Garnish with green onions and cashews.

*Quinoa Variation - Use 3 c. cooked quinoa that has been chilled. Reduce broth to 1 cup and stir in cold quinoa. Simmer until heated through and most of the broth is absorbed.

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