Easy Entree

This is a delicious vegetarian entree when you add the chickpeas or it can be just as delightful as a side dish, served along side grilled chicken. Try it with a dollop of Stonewall Kitchen Old Farmhouse chutney for an additional kick!

Curried Apple Couscous

serves 6

2 tbsp. butter, divided

1 tbsp. curry

1 medium apple, cored and sliced into 1/2-inch chunks

3 scallions, washed, trimmed and thinly sliced

1 cup whole wheat couscous

1 3/4 cup broth

salt and pepper

1/4 cup sliced almonds, toasted

1/4 cup cilantro, chopped

optional: raisins and chickpeas

In a saucepan over medium heat , add 1 tbsp. butter and add the apples, curry powder and a small pinch of salt. Cook for about 3 minutes, or until the apples soften and absorb most of the curry. Remove apples from the pan and set aside.

In the same pan, add the remaining 1 tbsp. of butter and saute the scallions until they soften a bit, about 3 minutes. You do not want to brown them. Add the water and a pinch of salt. Bring to a boil, add the couscous, cover and remove from the heat. Let sit -10 minutes. Remove cover and fluff with a fork. Add apples, almonds and cilantro. Season to taste with salt and pepper and more curry if desired.