• 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