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1. In a wok or small cast-iron skillet, heat 1 tsp of olive oil over
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low heat, Remove from the heat and stir in the curry powder. Set
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aside.
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2. Bring 2 cups of stock to a boil in a large saucepan. Add the
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curried olive oil mixture and stir. Add the couscous, stir, and cover
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immediately. Let sit for 5 minutes.
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3. Meanwhile, place a wok or skillet over high heat for 1 minute. Add
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the remaining 2 tsp oil. Immediately add the shallot, reduce the heat
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to medium, and stir-fry until the shallots begin to char, 1-2 minutes.
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4. Add the carrot and ginger; stir-fry until they begin to char, 1-2
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minutes. Add the mushrooms and stir-fry for 1 minute. Add the peas and
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stir-fry for 1 minute more. Remove the ginger.
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5. Heat the remaining « cup stock, salt and pepper in a large
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saucepan. Add the chickpeas and simmer 2-3 minutes.
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6. Combine the couscous, vegetables, and chickpeas with the seasoned
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stock. Serve hot or warm.
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"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
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