Contributed by (Recipe adapted from “Maharishi Ayurveda” at www.mapi.com)

Ingredients

2 C Vegetable broth
1/2 tsp Salt
1/4 C Ghee with lemon, dill and thyme
1 C Couscous
1/4 C slivered Sun-dried tomatoes
1 C Green beans cut into 1/2” pieces
1/3 C toasted Almonds or pistachios
1/2 C chopped flat leaf Parsley
1/4 C sliced Kalamata or Black olives

Instructions

Bring the broth and salt to a boil. Meanwhile, melt the ghee in a 1 1/2 quart saucepan. Add the couscous and sauté for 2 minutes on a low heat, stirring constantly.
Pour the broth into the couscous. Add the green beans and sun-dried tomatoes. Stir, cover, and simmer on a low heat until all the broth is absorbed and the couscous is tender, about 5–10 minutes. Remove from the heat and allow to stand, covered, for a minute or two to complete the cooking process. Fold in the nuts, parsley, and olives.

Read more recipes