365: Day 211

7/31/13: A few weeks ago I picked up spray bottles, sponges and buckets and we played car wash. Those spray bottles have gotten some serious mileage since then - tonight Silas was shining up his bottle before bed.

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Cook's Notes: After making a meat-based dinner last night I was in the mood for something vegetarian. This is definitely an improv-type recipe, using whatever veggies and greens you have on hand. I picked up some Maharajah curry powder at Penzey's in Minneapolis, and this gave the dish a sweet, not hot, flavor profile. I love sungold tomatoes from Allandale Farm this time of year, so I opted to halve small tomatoes instead of chopping larger ones.

Curried Couscous with Tomatoes and Zucchini

ACTIVE TIME

 10 minutes

TOTAL TIME

 20 minutes

CATEGORIES

 vegetarian

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INGREDIENTS

• • 1 can chickpeas, rinsed and roasted
  • 2 cups of couscous
  • Vegetable broth
  • 1.5 cups frozen peas
  • 1/2 cup pine nuts, toasted
  • 2 large onions, chopped
  • 2 cloves garlic, crushed
  • 3 tbsp olive oil
  • 2 small zucchini, diced
  • 3 medium tomatoes, diced or cherry tomatoes, halved
  • 1.5 tbsp curry powder
  • 1/2 cup parsley or a few handfuls of spinach, chopped

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INSTRUCTIONS

• Roasted Chickpeas

  1. Preheat the oven to 425 degrees. Drain and rinse a can of chickpeas. Spread out on a baking sheet, drizzle with olive oil and sprinkle with curry powder and salt. Roast for 15-20 minutes, until crunchy.

• Couscous

  1. Following couscous-broth ratios in the cooking instructions, bring vegetable broth to a boil in a saucepan with a tight fitting lid. Remove from the heat and add the couscous, peas and salt to taste. Let the couscous cook off the heat for 5 minutes. OR make couscous in rice cooker - 2 c. couscous and broth filled to the 2 c. line.

• Vegetables

  1. Meanwhile, saute the onions and garlic in the oil for about 5 mins. Add the curry powder and cook for 1 min. Add zucchini, tomatoes, spinach, and salt. Cook until the zucchini is just tender.

• To Combine

  1. Fluff the couscous and transfer to a large bowl. Combine the vegetable mixture, pine nuts, roasted chickpeas, and parsley (if using instead of spinach) and toss to combine.