Wednesday, February 3, 2010

Curry-Garbanzo Couscous

Served with Jamaican Jerked Pork Tenderloin & Oven-roasted garlic-broccoli


1 c. chicken broth
1/2 c. water
1 chicken bouillon cube
1 carrot, cut up in small pieces
15 oz. can garbanzo beans (chick peas), drained and rinsed
1 tsp. Hot Curry Powder
1/4 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
1 c. uncooked whole wheat (or regular) couscous

Cut up carrot and partially cook in water on the stove or microwave until tender crisp, drain. Combine all ingredients, except parsley and couscous in a pan. Bring to a boil. Remove from heat, add couscous and cover. Let stand for 5 minutes or until liquid is completely absorbed. Stir in parsley. Serve with your favorite food.

Alternate spice: replace hot curry powder with cumin powder. Serve with middle eastern food!

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