Thai Cous Cous

1.5 T minced fresh lemongrass
1 small shallot minced
.5 tsp (or less) minced chili pepper
1 can coconut milk (1.75 c)
1 T oil
1.5 c cous cous
1 kaffir lime leaf - minced
2 tsp green curry paste

Heat oil in a sauce pan - add lemongrass, shallot, and chilit pepper - and cook over medium high heat for about 5 minutes - if the shallot browns lower heat and add coconut milk

lower heat and add coconut milk and lime leaf and curry paste. Bring to a boil, remove from heat and add cous cous.

Let stand off heat for 5 minutes, fluff with a fork.

This is quick and tasty.