I like using Israeli Quinoa instead of Cous-Cous for a variation of this one. —Do it Like Dana
Oil of your choice or Ghee
Small Shallot Minced
Garlic clove minced
give or take Dried Apricots
Pistachios chopped and toasted
Bunch Dandelion Greens
Salt and Pepper to taste
In This Recipe
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
Chop up greens into small pieces being sure to rinse any dirt off of them let dry.
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
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.
Mix the Couscous and greens together until evenly coated with the curry mixture. Garnish with Pistachios.