Here's the ingredient list:
1 1/2 C sugar snap peas
1/2 small red onion
1/2 C dried apricots
1 orange and 1 lemon
1, 1" peeled ginger root
1 T olive oil
1 tbsp Indian Mild Curry Rub
1/4 tsp salt
1 1/4 C low sodium vegetable broth ( I used chicken)
1 C uncooked whole-wheat couscous (I used Israeli)
1/2 C loosely packed fresh cilantro, divided
1/2 C sliced almonds, toasted
2 oz goat cheese
grilled pita wedges (I used Tandoori Naan)
I also added some pre-curried chicken I made in the deep covered baker while prepping the rest of the ingredients.
Then, heat the oil in a skillet, heating for 1 - 3 minutes. Added the peas, onion, and apricots. Cook until the onion is translucent, stirring frequently. Stir in ginger, rub, and salt. Cook 10-20 seconds, or until fragrant.
Stir in broth and orange zest. Bring to a boil. Remove skillet from heat and add couscous.
Meanwhile, coarsely chop cilantro and juice lemon to equate to 1 tsp. Add half of the cilantro, all lemon juice, and half of the almonds to the skillet. (I added cooked, chopped chicken at this point)
Stir couscous mixture, divide amont the plates, add remaining cilantro, almonds, and the goat cheese. Serve with grilled pita wedges if desired.
(I forgot the cheese, but Thomas had the leftovers with cheese for his lunch and he loved it!
|Instead of grilling the Naan, I took the quick option: buttered and then microwaved for 1 minute. Love the soft gooey-ness!|