Orange Couscous Curry

Recipe courtesy of:
Fatfree Vegan Kitchen

Orange Couscous Curry

1 tsp. canola oil (necessary to temper the spices)
1 1/4 tsp. black mustard seeds
4 dried chilies, deseeded and cut into irregular strips (leave a few seeds in for added spiciness)
2-inch cinnamon stick
2 tbsp. minced onions
3 cloves garlic, pressed
1 tsp. ginger paste
1 ½ cups (12 oz.) orange juice
1 cup baby carrots, halved lengthwise
1 medium-large zucchini, halved lengthwise and sliced into 1/2-inch pieces (about 2 cups)
1 cup frozen green peas, thawed somewhat
1 15-ounce can mandarin oranges, drained (use the kind that's packed in juice)
1 cup cooked chickpeas
1 tsp. salt (optional)
1 1/2 cup uncooked couscous
1 1/4 cup hot water

Masala:

seeds of two green cardamom pods
1 ½ tbsp. coriander seeds
2 1/2 tsp. cumin seeds
5 whole cloves
½ tsp. paprika
3/4 tsp turmeric

Grind the masala ingredients to a powder. (I use a coffee grinder for this, but a good blender will work, too.)

In large, non-stick wok or dutch oven, heat the oil over medium-high heat until it sizzles when you drop in a mustard seed. Add the black mustard seeds, chilies, and cinnamon stick. Cover the skillet and wait until you hear the mustard seeds begin to pop. Add onions, garlic, ginger paste, and masala. Sauté until fragrant, about 2-3 minutes, but be careful not to burn it.

Add the orange juice and bring to a boil. Add the zucchini and carrots, cover, and cook for 4 minutes. Add the green peas and chickpeas, and cook until heated through, about 3 or 4 minutes.

Add the salt, couscous, mandarin oranges, and hot water. Stir well, cover, and remove from heat. Allow it to sit for at least five minutes before stirring. Serve hot or at room temperature or chill for a fantastic salad.