A few weeks ago I received an invitation from Marx Foods to participate in their recipe challenge.  I was intrigued – especially when I found out this was a random recipe challenge.  I said “yes” and started checking my mailbox on a daily basis for the box of ingredients.  When the box finally arrived, I found quite a collection of players inside – tri colored couscous, coconut sugar, dried lobster mushrooms, granulated dried chipotle chilies, and dried habanero chilies.  What to do?

I went ahead and selected couscous, dried lobster mushrooms, coconut sugar, and a dried habanero (I shall use the dried chipotle chilies some other time, perhaps in a flourless chocolate cake).  After some brainstomring, virtual tasting and visualization, I pulled out coconut milk, golden raisins, coconut oil, onion, garlic and kaffir lime leaf from my refrigerator/pantry and began to cook.  Below is my creation.  I invite you to taste it and let me know your thoughts.


Tri Colored Couscous with Habanero Coconut “Lobster” Curry

Ingredients

1/2 cup dried Lobster Mushrooms
1 dried Habanero chili
1 Kaffir Lime leaf
2 cups boiling water
1 tablespoon coconut oil
1 small onion, thinly sliced
1 clove garlic, finely chopped
1 tablespoon coconut sugar
1 cup chickpeas, rinsed and drained
1/2 cup golden raisins
1/2 cup coconut milk
1 cup tri colored couscous
salt to taste
Cilantro to garnish





Directions


1.  Place mushrooms, habanero and kaffir lime leaf in a large bowl and cover with boiling water.  Tightly cover with a lid or plastic wrap and allow to sit for 20 minutes.  After 20 minutes, remove the mushrooms and roughly chop.  Discard the habanero chili and kaffir lime leaf.  Strain the broth and set aside.

2.  Heat coconut oil in a large skillet over medium-high heat.  Add onion, garlic and mushrooms.  Saute, stirring occasionally for 10-15 minutes.  Add coconut sugar, chickpeas, raisins, coconut milk and 1/2 cup of reserved hot “stock”.  Cook for 10-15 minutes, adjust the flavor with salt, if needed.

3.  Pour the remaining “broth” into a small pot and bring to a boil.  Pour over couscous and allow to sit, covered for 5 minutes, or until the liquid is fully absorbed.  Fluff couscous with a fork.

4.  Serve couscous with the Habanero Coconut “Lobster” Curry, garnished with cilantro.

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