Two Bean Chili With Curried Couscous

The inspiration for this recipe was a Vegetarian Chili recipe from Healthy Eats/Food Network by Robin Miller http://www.foodnetwork.com/recipes/robin-miller/vegetarian-chili-recipe/index.html

and the suggested recipe on the Whole Wheat Couscous package that I purchased from Trader Joe's. It's amazing how most of the suggested recipes on anything I buy at Trader Joe's almost always works out great!

Anyways, since this was the main dish of my vegetarian thanksgiving menu, I decided that a combination of beans and couscous would make it hearty and filling, as there was going to be no Turkey for our thanksgiving :)

Prep Time: 30 minutes

Serves: 4-6

Ingredients: Soy beans 1 15 oz can, Dark Red Kidney Beans 1 15 oz can, Whole Wheat Couscous 1 cup, Olive oil 2 Tbsp, Red Onion 1 medium, Scallions chopped 1/2 cup, Coriander powder 2 Tsp, Red Chilli powder 1 Tsp, Serrano Pepper 1 chopped, Turmeric 1 pinch, Tomatoes Roma 2 medium, Cumin seeds 2 Tsp, Salt to taste, Parsley 1 Tbsp, Thyme - couple of sprigs

Cook Away...

> Put a saucepan on medium high heat on the stove and add the olive oil

> Add cumin seeds, thinly sliced red onions, scallions and serrano peppers and saute for a couple of minutes

> Add the tomatoes and saute for a few more minutes

> Now add the two beans (drained and rinsed)

> Add coriander powder, salt, turmeric and the red chilli powder and add about half a cup of water and let it all simmer for 5-7 minutes

>Now add about 11/2 - 2 cups of water and add the couscous in and stir frequently

> If needed, add a little more water and stir

> Add the parsley and thyme and turn off the heat once the couscous is completely cooked

> Serve hot!

My Thoughts..

> If you want this dish more Chili-like, reduce the couscous to about half a cup or so

> You can also cut back on the serrano pepper or the red chilli powder to reduce the spice level

Enjoy!