Couscous with Curried Potatoes and Peas

Adapted from vegetariantimes.com
Serves 4-6

• 1 cup Israeli couscous (or other grain)
• 2 medium red potatoes, diced (2 cups)
• 2 Tbs. minced fresh ginger
• 1 Tbs. red curry powder
• 1 cup frozen peas

1. Cook couscous according to instructions.
2. Meanwhile, coat large nonstick skillet with cooking spray. Heat over medium-high heat, and add potatoes. Cook 12 to 13 minutes, or until beginning to brown. Stir in ginger and curry powder, and cook 3 minutes more. Stir in frozen peas, and cook 2 minutes more, or until heated through. Toss potato mixture with bulgur in large serving bowl. Season with salt and pepper, if desired.