Curried couscous and vegetables

    serves 4

    Talk about curry in a hurry—this flavorful meal can be on the table in minutes. For extra color, add some grated carrot or chopped red bell pepper.
    1 tablespoon extra-virgin olive oil

    4 scallions, chopped

    2 small zucchini, halved lengthwise, and

    thinly sliced crosswise

    1½ tablespoons Madras curry powder, plus

    additional to taste

    ½ cup frozen baby peas, thawed

    1 (16-ounce) can chickpeas, drained and


    2 cups water or vegetable broth (page 15)

    1½ cups quick-cooking couscous

    Salt and freshly ground black pepper

    ¼ cup chopped fresh parsley

    Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring, for 1 minute to soften. Add the 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 the parsley.