Coconut Chili Couscous and Mung Beans

Coconut Chili Couscous and Mung Beans

Squash Ingredients:

1 butternut squash--cut in half, deseeded

olive oil



2 tablespoons balsamic vinegar

1 tablespoon agave

3/4 cup vegetable broth

1/2 cup coconut milk

1 tablespoon olive oil

Squash Method:

*Preheat oven to 375 degrees F. Drizzle squash with olive oil. Sprinkle lightly with salt and pepper. Whisk remaining ingredients and add to baking dish. Add the squash to the baking dish cut side down. Cover with foil. Roast 30 minutes. Uncover. Roast 30 minutes or until completely soft. Set aside.

Couscous Ingredients:

1/2 cup coconut milk

1/2 cup vegetable broth

pinch salt

black pepper

1 1/2 teaspoon chili powder

1 tablespoon olive oil

1 cup whole wheat couscous

Couscous Method:

*Add all ingredients except the couscous to a medium saucepan. Turn heat to high. Bring to boil. Stir in the couscous. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.

Mung Beans w/Veggie Chorizo Ingredients:

1 package vegan chorizo (I used Trader Joe's)

2-3 tablespoons olive oil

1 cup mung beans--soaked overnight

2 cloves garlic--minced

1 shallot--diced

1 1/2 cups vegetable broth

1 bay leaf

1 cup coconut milk



olive oil

5 cardamom pods

1 teaspoon curry powder

1/2 teaspoon brown mustard seeds

pinch: celery seed, cumin, fennel seed, cayenne

Mung Beans w/Veggie Chorizo Method:

*Add 2-3 tablespoons olive oil to pan over medium heat. Add chorizo. Saute until fully cooked. Set aside.

*Add 3 tablespoons olive oil to medium sized stock pot over medium heat. Add spices, cardamom pods, bay leaf, and mustard seeds. Cook for 1 minute. Add shallot. Saute 2 minutes. Add garlic. Saute 2 minutes. Add drained beans, coconut milk, vegetable broth. Turn heat to high. Heat until boiling. Drop heat to low. Simmer until beans are tender (~15-20 minutes). Adjust seasoning to taste.

To Serve: Mix 2 cups cooked couscous, 1 cup cooked mung beans, and 1/2 cup cooked chorizo. Adjust seasoning. Serve in roasted squash.