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The other day, I was trying to make something healthy for dinner and started to browse the contents of my pantry to see what I could come up with. The larder was running low but I did find a container of Israeli Couscous. For those who may not know what this is, it is a pasta shaped in small spheres. Israeli couscous is larger than a lot of other types and is, in my opinion, superior to it’s smaller cousins. Armed with the large container, I started to gather supplies and ended up pulling from my cupboard some hot curry powder, black and white sesame seeds, cayenne pepper and sesame oil. This seemed like a good start so I got cooking.

Curried Sesame Couscous

1 serving of Israeli couscous
Water for the couscous (however much the container says is appropriate for one serving)
Hot curry powder
Cayenne pepper
1/4 teaspoon salt
White sesame seeds
Black sesame seeds
1/4 teaspoon sesame oil

Toast the couscous in a sauce pan until it is golden brown. Add the water and stir.

Add curry powder and cayenne pepper to taste (the more the better right?) and salt. Stir to combine.

After a minute of cooking, add the white and black sesame seeds. This is a matter of personal taste. I added a tablespoon each because I like them.

Continue to cook the couscous according to package directions until done.

After the couscous has cooked, add 1/4 tsp of sesame oil and stir.

Add more curry, cayenne if needed and more white and black sesame seeds (the uncooked ones will add a crunchy texture).

Serve

I was quite pleased with the results and liked it so much that I got busy eating it and didn’t take a picture of the finished product. You’ll have to use your imagination but, take my word, it was really good.

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