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batchlunchHow about something to go with all the chickpeas (which sound delicious)? This is a very easy couscous, modified from a Boston Globe recipe. The only tedious part is slicing the almonds, but you could always just not be super particular about getting perfect little almond-slice shaped pieces.
It's also easy to modify: swap out the snap peas for green beans (or green peas), switch the cranberries for currants or raisins, change the nuts, add cooked chicken or tofu...and so forth.
It keeps well, but tastes best at room temperature, so don't eat it directly out of the fridge - I've been know to give it a few seconds in the microwave, just to get the chill off.
Curried Couscous with Peas, Almonds, and Cranberries
Serves 3-4 as a side dish
Splash of olive oil
3 scallions, chopped
1 c. Israeli couscous
1/4 t. salt, or to taste
1/8 t. pepper, or to taste
1 t. curry powder
1/4 c. dried cranberries
1 1/4 c. water
1/4 c. sliced almonds
1/4 lb. sugar snap peas
Heat the oil in a medium-sized pot on medium heat. Add the scallions and cook a couple of minutes, stirring often, until softened. Stir in the couscous to coat it with oil, and cook 1 minute, stirring. Add the salt, pepper, curry, and cranberries. Cook 1 minute, stirring. Add the water and bring to a boil. Lower the heat and simmer, covered, for 10 minutes or until the couscous is tender. Transfer to a mixing bowl.
Wipe out the pot (doesn't have to be perfectly clean). Add the almonds and stir constantly until they begin to brown (~ 2 minutes). Stir the almonds into the couscous.
Meanwhile, boil water and cook the peas 2-3 minutes, until crisp-tender. Drain and rinse with cold water. Drain again, then chop into quarters and add to couscous. Taste for salt and pepper.
It's also easy to modify: swap out the snap peas for green beans (or green peas), switch the cranberries for currants or raisins, change the nuts, add cooked chicken or tofu...and so forth.
It keeps well, but tastes best at room temperature, so don't eat it directly out of the fridge - I've been know to give it a few seconds in the microwave, just to get the chill off.
Curried Couscous with Peas, Almonds, and Cranberries
Serves 3-4 as a side dish
Splash of olive oil
3 scallions, chopped
1 c. Israeli couscous
1/4 t. salt, or to taste
1/8 t. pepper, or to taste
1 t. curry powder
1/4 c. dried cranberries
1 1/4 c. water
1/4 c. sliced almonds
1/4 lb. sugar snap peas
Heat the oil in a medium-sized pot on medium heat. Add the scallions and cook a couple of minutes, stirring often, until softened. Stir in the couscous to coat it with oil, and cook 1 minute, stirring. Add the salt, pepper, curry, and cranberries. Cook 1 minute, stirring. Add the water and bring to a boil. Lower the heat and simmer, covered, for 10 minutes or until the couscous is tender. Transfer to a mixing bowl.
Wipe out the pot (doesn't have to be perfectly clean). Add the almonds and stir constantly until they begin to brown (~ 2 minutes). Stir the almonds into the couscous.
Meanwhile, boil water and cook the peas 2-3 minutes, until crisp-tender. Drain and rinse with cold water. Drain again, then chop into quarters and add to couscous. Taste for salt and pepper.
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Date: 2010-03-17 04:23 am (UTC)no subject
Date: 2010-03-17 11:36 pm (UTC)no subject
Date: 2010-03-17 05:34 pm (UTC)no subject
Date: 2010-03-17 07:01 pm (UTC)no subject
Date: 2010-03-17 11:42 pm (UTC)1. I'd probably avoid dried apricots or dates - I think they'd be too sweet. Maybe figs?
2. I might just leave out the fruit part entirely and just have nuts and veggies. If I were doing this, I'd probably add a few more nuts, just for contrast.
3. I have never tried this, but *maybe* small bits of green apple? (I am undecided: I think this would either be rather good or kind of terrible)