Curry Fried “Couscous” Rice

Name: Curry Fried “Couscous” Rice
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 0 teaspoons Black Pepper; 237 milliliters Leftover Lundberg Mediterranean Curry Roasted Brown Rice Couscous; 237 milliliters Chopped Leftover Chicken or Chickpeas (for vegan / vegetarian); 2 teaspoons Coconut Oil (you can sub dairy-free margarine or the cooking oil); 1 Red Bell Pepper, about 1 cup diced; 0 teaspoons 1/8 – 1/4 Teaspoon Salt, to taste; 2 Large Shallots or 1/2 Medium Onion, quartered and thinly sliced

You can never have too many main course recipes, so give Curry Fried “Couscous” Rice a try. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 527 calories, 19g of protein, and 15g of fat. This recipe serves 2. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up shallots, coconut oil, chicken, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat the oil in a frying pan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onions or shallots and sauté for 3 to 5 minutes.

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Shallot

Onion

Add the diced bell pepper and sauté for another 3 minutes.

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Bell Pepper

Add the couscous and stir-fry the rice, breaking it up and stirring it as it cooks, for about 3 to 5 minutes, or until its fried to your liking.

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Couscous

Rice

Add the chicken or chickpeas and seasonings to taste, and cook for another 2 minutes to warm everything.

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Seasoning

Chickpeas

Whole Chicken

Equipment

Frying Pan

Ingredients

Servings:

0teaspoons

Black Pepper 237milliliters

Leftover Lundberg Mediterranean Curry Roasted Brown Rice Couscous 237milliliters

Chopped Leftover Chicken or Chickpeas (for vegan / vegetarian)2teaspoons

Coconut Oil (you can sub dairy-free margarine or the cooking oil)1

Red Bell Pepper, about 1 cup diced 0teaspoons

1/8 – 1/4 Teaspoon Salt, to taste 2

Large Shallots or 1/2 Medium Onion, quartered and thinly sliced

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.