Couscous with Chickpeas & Basil Yogurt Sauce
1 cup plain low-fat yogurt
3 tablespoons lime juice, divided
4 tablespoons chopped fresh basil, divided
salt and pepper
1 1/2 cups plus 2 tablespoons vegetable stock
1/3 cup currants
1 1/2 cups couscous
2 tablespoons olive oil
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped fine
1 garlic clove, chopped fine
1/4 pound piece butternut squash, peeled and cut into 1/4-inch dice
1 medium red bell pepper, cut into thin strips about 3 inches long
1 cup sliced mushrooms
1 cup canned chickpeas, drained and rinsed
In a small bowl, combine yogurt, 2 tablespoons lime juice and 2 tablespoons basil.
Add salt to taste and set aside.
Put stock in large saucepan; cover and bring to a boil. Stir in currants, remaining 2 tablespoons basil, and 1 tablespoon lime juice. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.
Meanwhile, heat oil in a large heavy fry pan over medium heat. Add onion, jalapeno pepper, garlic, and squash; sauté for 3 minutes. Add red pepper and mushrooms; sauté for 3 minutes or until vegetables are tender-crisp. Stir in chickpeas and heat through.
Add vegetable mixture to couscous; stir to mix. Add salt and pepper to taste.
Serve with yogurt mixture.
From Six O’Clock Solutions by Eve Johnson,
Pacific Press
