CURRIED COUSCOUS AND COCONUT BEET CHUTNEY

INGREDIENTS for RICE:

1 cup of couscous  (soaked for a couple hours preferably)

2 cups of water

2 bay leaves

1 tsp. of cumin seeds

1 tsp. of mustard seeds

1 tsp. of curry powder

1 tsp. of diced ginger

1 tsp. of sea salt or rock salt

1 tbs. of ghee or coconut oil

INGREDIENTS for BEET CHUTNEY:

1/2 cup of coconut oil

1 beet shredded

pinch of black pepper

2 tbs. of dried coconut powder

1/2-1 lime juice (squeezed)

1tbs. minced fresh ginger

A squirt of Braggs Liquid Amino 

PREPARATION OF RICE:

In a medium sauce pan add ghee and spices. As you hear the seeds start popping add the diced ginger. Dry roast this for a minute and then add the beets. Add the couscous and dry roast for a minute. Then add the water and bring to a boil. Once it starts to boil, lower the flame to a simmer and cover for 20-30 minutes. Stir this mixture a couple times during its cooking process. When the couscous looks done, turn off the flame and let it sit another 5 minutes. 

PREPARATION OF BEET CHUTNEY:

On a medium to low flame and in a medium sauce pan add oil and the spices. Add the shredded beet and saute for 5-10 minutes. Turn off the burner and squeeze the lime.

Prepare a plate with the couscous and you can apply the chutney over it or on the side. 

This recipe was designed to honor the transitioning from spring to the beginning phase of summer.