Curried Couscous
3 tablespoons butter
1 tablespoon curry powder
2 Granny Smith apples, cored and chopped
1 7.6 oz box couscous
1 1/2 cup water or broth
1 16oz can of chickpeas
nuts, if desired
raisins or dried apricots, if desired (add with water, or with chickpeas)
In a large saucepan over medium-high heat melt the butter, and the curry powder
Add the apple and cook for about 3 minutes, to soften the apple.
Add the water, and bring to a boil,
Stir in the couscous, cover and remove from heat.
Let sit for for 10 minutes
Fluff up the couscous with a fork.
Stir in chickpeas.
Add some nuts and raisins, if you like, and eat,
or chill, and add the nuts when you serve,
unless mushy nuts don't bother you.
You can even toast the nuts, if you are not a lazy cook, like a certain blogger with the initials LW.
Do not use two tablespoons of curry powder, unless you like your food very spicy. If you do, you will have to make another batch of plain couscous to add.
Yeppers, that is what I did. With the added plain couscous, this dish was a hit. BG loved it. SH liked it, but getting a reaction from him that resembles excitement, is limited to Fulham scoring a goal, or he, himself, having an incredible game of golf.
Chickpeas and spray starch.
A reminder that I need to iron SH's shirts.
Chickpeas and the bandanna BG wore at the barn on Sunday
A reminder that BG prefers grooming horses over putting away her possessions.
Okay, so it is gross that my child left her sweaty scarf on the counter.
Next to my messy recipe box is DampRid, and a box of roach traps (and a view of boxes!).
There, I will never have anyone want to eat with us in the Land O' Boxes!
For recipes from cooks who don't serve up meals with the added barn-like ambiance, I am linking to som of these great sites:
