This was a totally new version of something we really like. The original has breaded fried chicken with cream in the sauce, so the goal was to lighten it up quite a bit. I’m a fan of the giant limas. Next time I’ll saute them longer before adding other ingredients to try and get a little crispy brown flavor.
- 1 cup giant lima beans, cooked and drained
- 2 cloves garlic minced
- 1 TB oil
- ½ cup coconut milk
- 1 cup veg stock
- 3 TB coarse ground mustard
- 1 cup halved grapes
- salt & pepper to taste
- ¼ tsp tarragon
- red pepper flakes
- 2 servings couscous
- Prepare 2 servings of whole wheat couscous.
- Heat oil in pan. Add garlic and lima beans. Saute for a few minutes. Combine coconut milk, stock, and mustard in separate small bowl. Add to pan and bring to a bubble. Add seasonings and grapes. Simmer for a couple minutes. Serve on top of couscous.
Tags: grapes, lima beans, mustard sauce, recipe