recipes:salads:curried_couscous_salad
- 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
recipes/salads/curried_couscous_salad.txt · Last modified: 2017/12/19 19:42 by admin