Serves 4
1 tablespoon Turmeric Superghee
4 cups cooked garbanzo beans (or 2 cans, drained and rinsed)
1 small onion, chopped
1 medium red pepper, chopped
1 cup couscous
1 cup vegetable stock
Himalayan Pink Salt and ground black pepper
Dried cranberries and roasted pecans (optional)
Heat the Turmeric Superghee in a large skillet. Sauté onion and red pepper for 5 minutes; stir in garbanzo beans and couscous. Add vegetable stock, salt and pepper. Bring to a boil. Remove from heat. Cover and let the dish sit for 10 to 15 minutes, or until all liquid has absorbed. Fluff with a fork. Stir in cranberries and pecans if desired. Adjust seasonings to taste. For a delicious meal, serve with a leafy green salad.
