* 2-3 TBS ghee or oil
  * 1 TBS brown mustard seeds
Fry until the seeds pop, and add
  * 1/2 tsp red pepper flakes
then add
  * 2 cups corn kernels
  * 2 cups (2 large) diced orange bell pepper
  * 2 cups (3 medium) diced zucchini
  * 2 cups whole wheat couscous
  * 1/2 TBS curry powder
  * 1/2 TBS garam masala
and stir-fry for 1-2 minutes. Add
  * 2 cups boiling water
  * salt to taste
and bring to a boil. Cover and simmer until the water is absorbed, 3-5 minutes. Set aside.

Meanwhile, toast 
  * 1/4 cup chopped pecans or almonds
in a small pan until golden. Add
  * 1/3 cup currants
  * 3 TBS maple syrup
  * juice of 1 lime
  * juice of 1 orange
and simmer for 1-2 minutes. Add this and
  * 1/2 cup chopped cilantro and stems
  * 1-2 TBS ghee or oil
to the couscous and toss to mix.


tags: vegetarian, can be vegan and pareve, Indian

source: The Vegetarian Table - India, by Yamuna Devi