Cold Curried CousCous

No intro. Let's just get the damn recipe already.

-Fine, sheesh.

Vegetarian

Healthy

Exotic-ish

If you want something OTHER than the norm at a pot luck, make this. 

Does not disappoint and it's easy.

Serves 4-6 people 

• 1 box plain Near East Couscous
• Veggie stock- I like Better than Bouillon
• Oil

• 1/2 red onion, diced
• 1/4 cup Agave or Honey
• 3 tsp Sweet Curry powder, reserve 1 tsp for later
• 1tsp Turmeric
• 1/3 cup diced carrots

• 3 Green onions, sliced 
• Juice of 1/2 lemon
• 2/3 cup Dried Cranberries
• 1/2 red bell pepper, diced
• 1/2 diced english cucumber 
• 1/4 cup chopped cilantro 
• 1/2 cup coconut shavings- unsweetened 

Make the couscous per package instructions, but instead of water, use vegetable stock. When it's boiling, add your carrots, agave or honey, curry powder and turmeric. Next add the couscous. Take it off the heat. Cover. Let it sit for 10 minutes.  

Transfer the couscous to a large bowl and "fork it around" until it loosens up. Haha... "Fork it around." God, I'm a dork.

Add your red onion and dried cranberries and another 1 tsp of curry powder. Refrigerate it for a few hours. Overnight is better. 

When it's cold, add all of the fresh ingredients: green onions, lemon juice, bell pepper, cucumber, coconut and cilantro. Fork it around some more and serve it up!