INGREDIENTS
1 14-ounce can vegetable broth, low sodium 1/4 cup water 1/2 teaspoon curry powder 1 1/2 cups whole wheat couscous 2 Tablespoons walnuts, chopped 1/2 cup sliced green onions salt and freshly ground pepper to taste PREPARATION Combine vegetable broth, water and curry powder in a medium sauce pan. Bring to a boil over high heat. Stir in couscous, cover and remove from heat. Let stand for at least 5 minutes. Stir in walnuts, onions, salt and pepper. Fluff with fork and serve. Makes 4 servings.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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