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A friend shared this recipe when I was in a dinner rut and was looking to find some new meals.  It was fabulous!  The curry gives it a hint of Indian cuisine but it isn’t overwhelming.  Plus, I love that it’s a complete meal with veggies, grains and protein all in one.  Bonus: want to go vegetarian?  Use vegetable stock and omit the chicken.  It’s still delicious.



3 carrots, finely chopped
2 cans beans (try chickpeas, Navy beans, lentils, etc)
1 cup frozen peas
1 onion, chopped
3 cloves garlic, minced
2 1/2 teaspoon curry
3/4 teaspoon coriander
1/4 teaspoon crushed red pepper flakes
1 cup broth, vegetable or chicken
1 can coconut milk
2 Teaspoons basil
3/4 teaspoon salt
1 cup dry couscous

Combine all ingredients except for beans and couscous in a large pot. Bring to a boil then reduce to low and simmer about 15 minutes or until veggies are soft.  Add beans and couscous for the final few minutes.  Serve hot!

Thank you for the recipe Faith!

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