Our third entry was in the soup, salad, or in a bowl category and we entered a curried apple couscous. I absolutely love couscous as a go to pasta. It cooks up so quick and is extremely versatile. I'm always on the lookout for new couscous ideas and when I saw this one in a Publix Fall Food magazine, I quickly flagged it. We tried it in advance and it definitely made my cut. The recipe is easy:
1 t. canola oil
2 medium red and/or green sweet peppers, seeded and cut into thin strips
1 med. onion, coarse chop
1 T. curry powder
1 C. beef broth
3/4 C. apple juice or apple cider
1 C. couscous
1 med. tart green apple, cored and coarse chop
1/3 C. chopped dry-roasted peanuts
In a large nonstick skillet over medium heat, add your oil. Then add peppers and onions, cook these for 5 minutes, stirring occasionally. Add curry powder, stir and cook 1 more minute. Add liquids and bring to a boil. Stir in couscous and apple; remove from heat; cover and let stand for 5 minutes. Then fluff with a fork and sprinkle with peanuts.
The results were quite tasty:
Not only is this good right away, the leftovers are tasty warmed up and at room temperature -- two very important qualities when cooking for only two and creating leftovers.
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