A bold statement I know! But it really really was…just ask Adam. So simple too, it was hard to believe that it tasted so good when I thought about what I put in it. I used Trader Joe’s Harvest Grain Blend but regular old Israeli Couscous would work just fine.
Israeli Cousous with dried fruit, almonds, and coconut milk
1 1/2 cups TJ’s harvest blend (or couscous)
2 cups light coconut milk
handful of dried apricots and medjool dates, diced
1/2 onion diced
handful almonds, chopped
olive oil, salt and pepper
Saute onion, dried fruit and almonds over medium heat in a little olive oil until tender. Add coconut milk, salt and pepper and bring to a boil. Add grain mix, cover, and simmer for about 10 minutes until all coconut milk is absorbed.
Words can’t describe how good this tasted! I think it has to do with the melty sweet dried fruit, rich coconut milk, and crunchy almonds. Have you ever tasted something made with coconut milk that was bad?? I think we could have just eaten a giant bowl of this for dinner, but I had already taken out some chicken and bought ingredients for some sort of stir fry dish. I wanted something to compliment the coconuty flavor so I turned to my own blog as inspiration. I had previously made one of our go-to’s, almond butter curry tofu with coconut rice, and thought I could change it up a bit to suit what we had on hand. And a new dish was born!
Chicken, Green Bean, and Mushroom Almond Butter Curry
1/4 cup almond butter
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sesame oil
1 tbsp curry powder
Mix all sauce ingredients together
2 chicken breasts, chopped
about 1 pound of green beans, chopped
1 onion, sliced
2 cloves garlic, minced
knob of ginger, minced
1 red pepper, chopped
1 cup bean sprouts
2 packages of enoki mushrooms (the long weird looking ones) Just cut off the bottom and separate
handful of baby spinach
2 tbsp soy sauce
the rest of the can of coconut milk (from the delicious couscous you just made)
Heat oil in a wok over medium high heat and stir fry chicken until brown and almost cooked through. DO NOT OVER COOK! Remove chicken and place in bowl with sauce and mix to coat.
Heat a little more oil in your wok and add onion, ginger, garlic, red pepper, and green beans. Cook until tender. Then add your bean sprouts, mushrooms, a handful of spinach, soy sauce, and the remaining coconut milk. Stir to combine. Add chicken and mix until everything is nice and coated in your sauce and chicken is hot and all vegetables are tender.
This is a great dish to use up whatever vegetables you have lying around in your fridge. Really…anything would work here. Throw in some carrots, broccoli, bok choy, zucchini…the possibilities are endless! A quick and easy weeknight meal!
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