Photo by Minimalist Baker UK
Using Alexandra’s Israeli Couscous
2 Tbsp coconut oil
1/4 medium brown onion, diced
4 cloves garlic, minced
2 Tbsp minced or grated fresh ginger
1/2 finely diced carrots
400g tinned chickpeas, drained and rinsed
3 1/2 Tbsp green curry paste
2 1/2 cups coconut milk
1 cup vegetable stock
3-4 Tbsp maple syrup (or coconut sugar)
1 tsp lime zest
3/4 cup Alexandra's Israeli Couscous
Baked or pan-fried crispy tofu
Bean sprouts or shredded Brussels sprouts
Fresh basil or coriander, torn
Heat a large pot, saucepan or skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion
Cook, stirring frequently, for 3-4 minutes or until the onion is translucent and soft. Add curry paste and stir to coat. Cook for 1 minute
Add the chickpeas and stir. Cook for a further 3-4 minutes
Add in the coconut milk, vegetable broth, maple syrup, lime zest and stir to combine. Bring the mixture over a heavy simmer over medium heat.
Once simmering, add the couscous, stir and reduce the heat to low. Cover and simmer for 15 minutes
Taste and adjust the seasoning as necessary - fresh lime juice for acidity, maple syrup for sweetness and salt for depth of flavour. Don't be shy!
Turn off the heat and let it rest for at least 10 minutes before serving to allow flavours to develop
Serve with fresh lime juice, herbs, siracha and an extra squeeze of maple syrup. You can also serve with tofu and/or bean sprouts or shredded Brussels sprouts.
Will keep for 4-5 days.
Recipe adapted from Minimalist Baker: https://minimalistbaker.com/green-chickpea-curry-with-couscous/