Last night was a night where we got snowed in and I didn’t have a ton of stuff in the fridge or in the cupboard for dinner, but I did have some main stays. I got all the ingredients together for a nice couscous chickpea medley with roasted red and yellow peppers and sweet potatoes in a coconut curry sauce.

Ingredients: 1 can chickpeas (rinsed and drained), 1 can coconut milk, 3 tbsp curry powder,
1 tbsp cumin, 1 tbsp turmeric, 1 tbsp garlic powder, 2 cloves garlic, 1 cup cooked couscous, 1/2 red pepper, 1/2 yellow pepper, 1 sweet potato

Instructions: cook the couscous in a rice cooker (approx. 5-8mins). In a the food processor, blend garlic, coconut milk and spiced to make the coconut curry sauce. In a large skillet, add sweet potato, peppers, chickpeas and cooked couscous. Pour the curry sauce over the mixture and cover to cook on medium for 15 minutes.

This dish pairs perfectly with a Riesling or Gewürztraminer.