Homemade Curry Couscous Recipe

Growing up in a traditional German family, I was more familiar with Gnocchi (usually Italian however is used in a few German dishes) rather than couscous. Couscous, for those of you whom have never come across it is semolina wheat that has been ground to make a fine grain that measures around 1mm in looks like a whole bunch of little dots when cooked. I came across couscous when I was in an Italian restaurant and fell in love with it since I like non-traditional looking food that is heart-healthy. Since my husband's family has a history with serious heart issues, I knew that I had to learn how to cook with it in some homemade recipes. Normally, couscous is cooked alone by just steaming and serving however it does not contain too much flavor alone. This is one recipe that my family has grown to love as either a side dish or a full meal that is full of flavor.

Ingredients:
1 medium onion, chopped
4 cloves or garlic, minced
1 tbsp butter
16 oz mushrooms, sliced
8 oz red bell pepper, diced*
8 oz frozen peas
8 oz green onions, chopped
24 oz water or chicken broth
¼ tsp sea salt
3 tbsp curry powder
1 tsp cumin
*Any color is fine however red makes a better impression.

Directions:
1. Chop the onion, mushrooms, bell pepper and green onions. Mince the garlic.
2. Place the tablespoon of butter in the saucepan and melt. Extra virgin olive oil can be substituted however the butter gives off a wonderful smooth taste to the couscous.
3. Sauté the onion in a covered saucepan over medium heat until just before brown. Add the garlic to the saucepan however do not add at the same time. Garlic burns very easy so I prefer to sauté the onion first and then add the garlic to prevent burning.
4. Add the mushrooms, bell pepper, frozen peas and green onions to the mixture. Cook until just before it gets tender.
5. Add the water, sea salt, curry and cumin powder to the mixture and bring to a boil.
6. Reduce the heat and add the couscous. Stir until well-mixed and then cover and cook for another four minutes or until the water or broth has been absorbed.

This meal usually serves around 8 people in total. This is also a great side dish to a grilled chicken or grilled salmon steak for those whom need a little more. In addition, this meal can be stored in the refrigerator for up to two weeks. It can also stay fresh for up to two months in the freezer.