Step 1

Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion.

Step 2

Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.

Step 3

Add chickpeas and stir to coat once more. Cook for 3-4 minutes.

Step 4

Add coconut milk, vegetable broth, coconut sugar (or maple syrup), lime zest (or leaf), and stir to combine. Bring mixture to a heavy simmer over medium-high heat.

Step 5

Once simmering, add couscous, stir and reduce heat to low. Cover and simmer for 15 minutes.

Step 6

Taste and adjust seasonings as needed, adding fresh lime juice for tang, maple syrup or coconut sugar for added sweetness, and salt for depth of flavor. I added a bit more of each as you really want the flavor to be big, bold and punch through in each bite. Don’t be shy!

Step 7

Then turn off heat and let rest for at least 10 minutes before serving. This will allow the flavor to permeate the chickpeas and couscous even more.

Step 8

Serve with fresh lime juice, fresh herbs, sriracha, and just a sprinkle more coconut sugar (trust me! the flavor payoff is big). You can also serve with pan-seared tofu (instructions below) and/or bean sprouts or shredded Brussels sprouts.