Curried Couscous and Vegetables

In an effort to keep with my resolution to cook at least one new recipe each week (except, of course, weeks during which we travel) I decided to post one recipe with comments every week.

Curried Couscous and Vegetables
Source: Quick Fix Vegetarian by Robin Robertson

Ingredients:
1 tbsp extra virgin olive oil
4 scallions, chopped
2 small zucchini, halved lengthwise and thinly sliced across
1 1/2 tbsp Madras curry powder
1/2 cup frozen baby peas
1 (16 oz) can chickpeas, drained and rinsed
2 cups water or vegetable broth
1 1/2 cups quick cooking couscous
Salt and Freshly ground black peper
1/4 cup chopped fresh parsley

Directions:
Heat the oil in a large skillet over medium heat. Add scallions and cook, stirring, for 1 minute to soften. Add zucchini, cover, and cook for 2 minutes to soften slightly. Stir in the curry powder. Add the peas, chickpeas, and water and bring to a boil. Stir in the couscous and season to taste with salt and pepper. If you like it spicier, add more curry powder to taste. Remove from the heat, cover, and let stand for 5 minutes. To serve, fluff the couscous with a fork and transfer to a serving bowl. Sprinkle with parsley. 4 servings.

Comments: Pretty good recipe, easy to follow and I had dinner on the table in less than 30 minutes (very important consideration for me!) Even though I realized too late that I only had Garam Masala mix and was fresh out of curry powder, it tasted good anyway. I think it would probably also work well if you mixed in different vegetables. GLH said, "Pretty good. Would work well as a side dish with a nice, juicy steak." But then, that's what he always says, even though the joke is getting a little old. We will likely repeat this recipe.