Spring Curry Couscous

Spring Curry Couscous


1 cup whole wheat couscous

1 cup vegetable broth

1 jalapeno--cut in half, deseeded and deveined

1 tablespoon curry powder

salt, black pepper, olive oil

1 small anaheim pepper--diced

1/2 small yellow onion--diced

2 cloves garlic--minced

1 yellow bell pepper--roasted

1/3 cup (ish) fresh garden cress (or arugula)

fresh mint (optional, but a great option I would say!)


*For the couscous: Add vegetable broth, curry powder, a few grinds of black pepper, a pinch of salt, jalapeno, and 1 tablespoon of olive oil to medium saucepan. Heat on high just until the liquid boils. Turn heat off, remove saucepan from heat, stir in couscous, cover pot with lid. Set aside.

*For the roasted yellow pepper: I'm being super lazy, so I am going to give you asite fully explaining how to roast peppers. I have an electric oven, so I broiled my pepper, put it in a covered bowl and then peeled the skin off. You can buy roasted peppers, but it's super easy to roast your own peppers, and there's something very soothing about peeling off the papery skin and handling the velvety roasted flesh. Once roasted, chop peppers.

*For the other veggies: chop/mince onions, anaheim pepper, garlic. Heat 1-2 tablespoons of olive oil in medium frying pan over medium heat. Add onion and pepper. Saute until they start to soften (~ ten minutes). Add garlic. Saute until all veggies are completely soft.

*To serve: Fluff cooked couscous with a fork. Add sauteed vegetables, roasted pepper, and garden cress to couscous; combine completely. Serve with fresh mint (optional).