Curried Apple Couscous

I’ve made this with mangos as well with yummy results! If you wish to turn this side dish into a main course simply add some tofu or tempe (see note below).

4 tablespoons unsalted butter (or coconut oil to make vegan)
2 teaspoons curry powder
1 medium apple, cored and chopped
1 small onion, diced
1 cup whole wheat couscous* (or quinoa to make gluten free)
1 3/4 cup water
1 teaspoon unrefined sea salt
1/2 cup pine nuts or pecans, toasted if desired
Small handful of mint, chopped

In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, nuts, and chopped mint. Season with more salt and curry powder to taste.

Serves 6.

*Quinoa would work well as a gluten free substitute. Just make sure you cook it accordingly as quionoa takes longer to cook.

*To make this into a main course, I saute a 350g (12oz) package of organic extra firm tofu (cut into bite sized cubes) with the apples. Tempe also works great!

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