Curried Zucchini Cuscous
Curried zucchini on a bed of cuscous.

Recipe by Ming Tsai

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced fine
• 1/2 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1 tablespoon curry powder
• 2 cups diced zucchini
• 3 cups cooked couscous
• 1/2 cup sliced green onions, for garnish
• 1 cup curry oil (recipe follows)

Directions

In a saucepan on medium heat, coat with olive oil sweat the onions, garlic, ginger and curry powder. Season. Add zucchini and saute for 3 to 5 minutes until soft. Check for seasoning. Keep on very low heat.

Plate Using a ring mold, (or empty large tuna can with top and bottom removed), fill with half couscous and half zucchini, pack tightly. Remove mold and drizzle with curry oil. Garnish with green onions.

Curry oil

• 1/4 cup curry powder
• pinch of salt
• 1/8 cup water
• 1 cup canola oil

In a small bowl, combine curry powder with salt and water to make a loose paste. Whisk in canola oil and let stand 1 hour to settle. Use the top, clear yellow oil.

Serves 6 people