Watership Down Kitchen

  Another curry classic- this time with my faves garam masala, chicken, tomato, and coconut milk. Heaven on a plate... Ingredients: 1⁄2 pound chicken breast strips 6 ounces tomato paste 5 ounces peas 2 teaspoons garam masala 1 14 ounce can coconut milk 1/2 cup brown rice salt, sugar, garlic, oil, vinegar Method: Bring a 1 1/12 cups salted water to a boil over high heat. Add rice, reduce heat, and cover. Cook until water is absorbed and rice is tender. Set aside until ready to serve. Finely grate 1 clove garlic. Pat chicken dry; season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add chicken in a single layer and cook, undisturbed, until browned on the bottom. Stir and cook until cooked through. Transfer to a plate; reserve skillet. To same skillet over medium heat, add grated garlic, garam masala, and 1 heaping tablespoons tomato paste. Cook, stirring, until paste turns brick red and aromatics are fragrant. Stir in coconut milk; bring

 Fragrant, flavorful, full of texture and healthy for you? This Mediterranean-inspired couscous bowl will knock you off your feet. Ingredients : 1/4 cup couscous 15 ounce can chickpeas  2 carrots 1 tablespoon baharat spice blend 1 bunch fresh mint 1/4 cup salted pistachios  1/2 cup tzatziki garlic, salt, pepper, oil, vinegar, sugar Method : Finely chop 2 garlic cloves. In a small saucepan, bring 1⁄2 cup water, half of the chopped garlic, and a pinch of salt to a boil over high. Stir in couscous; cover and remove from heat. Let sit, off heat, about 5 minutes. Fluff with a fork and stir in 1 teaspoon oil. Season to taste with salt and pepper. Cover to keep warm until ready to serve. Preheat broiler with a rack in the top position. Drain and rinse chickpeas; pat dry with paper towels. Halve carrots lengthwise, then cut on an angle into 2-inch pieces. On a rimmed baking sheet, toss carrots and chickpeas with 2 tablespoons oil and 1 tablespoon baharat seasoning; season with salt and pepper.