Curry Vegetable and Bean Couscous

Curry Vegetable and Bean Couscous

Peas and red pepper paste missing from photo

• 5 Cups of chopped vegetables 
• I used 3 large carrots, thinly sliced and halved
• 1/2 green pepper, cut in very thin strips
• 1/2 red bell pepper, cut in strips
• 1/2 sweet onion, chopped
• 1 cup frozen peas
• 3 green onions, chopped
• ***You can use whatever veggies you want. Zucchini and squash would be really good. Just make sure you have about 5 cups***
•  1/4 Cup chopped cilantro
• 1 can diced tomatoes, undrained
• 1 can garbanzo bean, drained
• 1 Tbs minced garlic
• 1 1/2 Cups vegetable broth
• 1/2 Cup white wine, dry
• 2 Tsp. oil
• 1 Package Curry flavored couscous
• 1 1/4 Cup vegetable broth for couscous (or whatever amount of liquid the package calls for)

  Heat 2 tablespoons oil in large wok or saute pan. Add all veggies, cilantro and garlic. Cook on medium/high for 5 minutes. Add can of drained garbanzo beans and can of diced tomatoes. Stir and cook about 5 minutes more until the veggies cook down a little. Add 1 1/2 cup vegetable broth, 1/2 cup white wine and cook covered 10 minutes. Uncover and cook 20-25 more minutes until veggies are soft and the sauce is reduced. The longer you simmer, the more flavorful it will be.

While that is cooking make the package of couscous according to the directions on the box. I use vegetable broth instead of water, it makes it more flavorful.

Serve the bean and veggies over the couscous and enjoy!

**Original Recipe** By Amanda Mezo Stauffer