Monday, December 12, 2011
curried couscous with peas and carrots
I love to eat whole grains but they whole can get rather boring after a while. This was a really nice way to add a little more flavor and complimented our grilled steak quite well.
curried couscous with peas and carrots (cookbook by Robin Miller)
1 1/2 cups reduced-sodium chicken broth
1 teaspoon curry powder
1 cup couscous (I used whole grain)
1 1/2 cups mixed frozen peas and carrots
2 tablespoons chopped fresh cilantro
salt and freshly ground black pepper
Combine the broth and curry in a small saucepan and bring to a boil. Add the couscous and peas and carrots and stir to combine. Remove from the heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff the couscous with a fork and fold in the cilantro. Season to taste with salt and pepper and serve.