Spicy Veggies with Couscous

Ingredients

1 cup whole wheat couscous

1 1/4 cup filtered water

1/2 onion, sliced

1 thai chili, minced

2 carrots, sliced

1 daikon radish, sliced

4 garlic cloves, minced

1 can lentils, drained & rinsed

2 cups broccoli, quartered

2 Tbs ghee, clarified butter

pinch of grey salt

1/2 tsp freshly cracked pepper

1/2 cup cilantro, chopped

Directions

1. Make the couscous by boiling the water, adding the couscous, turn off heat, let sit for 5 minutes, then fluff with fork, mix in 1 tsp ghee (keep lid on to keep warm until needed)

2. Saute onion in 1 tsp ghee on medium low heat until softened, then add carrots, thai chili, garlic, and diakon, saute until tender

3. Meanwhile, steam broccoli until tender

4. Mix all ingredients together and top with cilantro

I created this dinner that other night when I was craving something healthy and comforting. I haven't used couscous in awhile because I forgot about it, but I think I will be using it more often now. I love how easy and fast it is to make. It has such a great nutty taste and it's the perfect foundation for a speedy meal. If you are not a spice fan you can skip the thai chili. Eric froze his thai chilis from last summer's farmer's market and then when we want to use them in a dish we just take one out, chopped up the frozen chili, and add it to the dish for the last few minutes. Their quality is completely preserved through the freezing process.