Curry Couscous with Chick-Peas and Veggies

1 cup whole wheat couscous (the bigger kernels are better)
1 cup chicken stock
2 tablespoons olive oil
1 red onion; chopped
1 carrot; peeled and diced
1 celery stalk; diced
10 asparagus; chopped
3 garlic cloves; minced
2 Tbsp curry powder; depending on your heat sensitivity and type of curry
1 can chickpeas, rinsed and drained
1 1/2 cups peas; fresh or thawed and drained
ground pepper to taste
1 TBSP soy sauce
∏ tsp. tumeric (not expensive and worth buying!!)
optional: add chicken or porkJ
 
Bring the stock to a boil in a small sauce pan, add the couscous, cover with a tight fitting lid, remove from the heat and let sit for five minutes. Cook a little longer if you are using the large kernels of couscous.

In another pan, sauté the onion, carrot and celery in olive oil under medium-high heat until the onion is translucent; approximately 3-4 minutes. Add the asparagus, garlic, chickpeas, curry, soy sauce, and spices; sautéing for an additional 2-3 minutes. Add about π cup chicken stock to make the dish moist. Be sure to stir constantly so the curry mixes and to prevent the garlic from burning.
Reduce the heat to medium-low, add the peas and couscous and stir together for two to three minutes. Remove from heat and serve with ground pepper. Enjoy.
Bethany