Author Notes
I like using Israeli Quinoa instead of Cous-Cous for a variation of this one. —Do it Like Dana
Ingredients
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1 cup
Israeli Cous-Cous
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1 teaspoon
Mustard Seeds
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5
Cardamom Seeds
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2 tablespoons
Curry Powder
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4 tablespoons
Oil of your choice or Ghee
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1
Small Shallot Minced
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1
Garlic clove minced
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10
give or take Dried Apricots
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1/4 cup
Pistachios chopped and toasted
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1
Bunch Dandelion Greens
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Salt and Pepper to taste
Directions
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Toast the couscous, cardamom and mustard seeds in 1-tablespoon olive oil till golden brown. Add 2 cups of water bring to a boil then turn down to a simmer until all the water is evaporated. Remove from heat and Remove all the cardamom seeds from the Couscous
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Chop up greens into small pieces being sure to rinse any dirt off of them let dry.
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Combine 2 tablespoons oil, shallot, curry powder, and apricots. Let cook until the shallots are clear and apricots are softer then when you started. Remove from heat
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With the remaining oil add the garlic and a pinch of salt cook until soft but not brown, add the greens. Cook Greens until wilted. Add the curry mixture to the greens and mix until combined.
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Mix the Couscous and greens together until evenly coated with the curry mixture. Garnish with Pistachios.
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Can be eaten as a hot side or cold salad.
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