Habanero firey vegan couscous

Shallots (3 small to medium)
Garlic, fresh, 5 cloves
Habanero chiles, diced and seedless, 3
Serrano Chiles, diced and seedless, 2
Almonds, sliced, 1/8 of a cup
Olive oil, 1 tbsp

Yellow bell pepper, raw, chopped, 1
Spinach, fresh 2 oz
Tomato, medium, 1
Israeli Couscous 1.5 cups
Vegetable broth, 2 cups
Water, 1 cup

In a small to medium pot, bring vegetable broth and water to a boil, add Israeli pearl couscous, and turn to medium heat. Let cook for 15-20 minutes, checking texture and making sure it isn't sticking to the bottom of the pan.

In a medium pan, heat habaneros and serrano sliced pieces on very low heat. Add 1 tbsp olive oil, shallots, and garlic. Increase heat slightly to low-medium; saute until garlic is fragrant. Add almonds. Remove from heat, transfer to a bowl.

In the same pan on medium high, heat diced chopped yellow bell pepper for 10 minutes; add diced tomato and turn down to medium heat; add spinach and cook until slightly wilted.

Combine couscous right from the pot, chile pepper mixture, and bell pepper/tomato into a large bowl and mix it up. Makes 4 1 cup servings (about 300 calories) or 8 1/2 cup servings for a side dish.

Serving Size: Makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user YOUNGNSMYLIE.