Roast cous cous in a skillet in olive oil over medium heat. Boil water and add to cous cous. Gently stir once. Set aside for 5 minutes.

Sautee scallions and bell pepper in olive oil, add salt and pepper to taste. Mix in basil, parsely, soy sauce, and thyme.

Fluff cous cous with fork and add the finely chopped scallions/ bell pepper mixture. Serve with pine nuts sprinkled over the top.

• 1 cup mung beans
• 1 cup rice
• 2 ½ q water
• 1 onion chopped
• 1 carrot sliced
• 1 zucchini sliced
• 3 ribs of celery thinly sliced
• ½ cup ghee
• soy sauce to taste
• 2 T tumeric
• 1 t black pepper
• ½ t cayenne
• 1 T cumin
• 1 T coriander
• 4 cloves of garlic

Put mung beans, carrots and celery into pot and let boil. Sautee onion until soft. Lower heat and add spices and garlic. Continue to sautee on low heat for an hour. When mung beans are soft (can take 3 to 4 hours), add spices and rice. Stir regularly and cook until rice is soft.

• ¼ Cup Fresh Lemon
• ¼ Cup Water
• ¼ # Cilantro
• ¼ Cup finely chopped Coconut
• ¼ Cup finely chopped Onion
• 2 Tbsp finely chopped Ginger
• 2 Tsp Chopped fresh hot red or green Chili
• 1 Tsp Salt
• ¼ Tsp Fresh ground black pepper

Lemon juice, water, ½ Cup Cilantro-blend-puree’- add ½ cup Cilantro blend 30 seconds, repeat until all cilantro is puree’.
Add coconut, onions, ginger, chili, honey, salt-pepper, blend again.
Servable for 1 week in refrigerator.

This chutney goes well with curries, vegetables, rice and beans.

Blend and serve, can be stored in fridge for months.

Blend all ingredients and serve.