Curried Cashew Couscous

Couscous in spoon

Here’s a delicious, substantial couscous dish that’s ready in minutes, leaving you plenty of time to build a meal around it. This is very nice served with vegetable curries.

Serves: 4 to 6

  • 1 cup couscous, preferably whole grain
  • 1 natural, salt-free vegetable bouillon cube
  • 1 cup frozen green peas, thawed
  • 2 tablespoons fragrant nut oil (such as walnut) or flaxseed oil
  • 1/2 cup chopped cashews
  • 1 teaspoon good-quality curry powder, or more to taste
  • 1 teaspoon grated fresh or jarred ginger, or more to taste
  • 1/2 teaspoon turmeric
  • 1/2 cup raisins, dried cherries, or dried cranberries
  • 2 scallions, thinly sliced
  • Salt and freshly ground pepper to taste

Combine the couscous with 2 cups water and the natural, salt-free bouillon cube in a wide skillet or stir-fry pan. Bring to a simmer, then cover and let stand off the heat for 5 to 10 minutes, or until the water is absorbed.

Add the remaining ingredients, stir together well, then cook, stirring frequently, for 2 to 3 minutes longer. Transfer to a serving container, and serve at once.

Variation: For an even more nutritious, and gluten-free dish, use quinoa instead of couscous.

Roasted Cashews on a spoon

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