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    Home » Recipes » Healthy Kitchen

    Curried Cashew Couscous

    Published: Dec 4, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Here’s a delicious and colorful couscous dish, embellished with peas, cashews, dried fruits, and curry spices. It's ready in minutes, leaving you plenty of time to build a meal around it. This is very nice served with vegetable curries or simple bean dishes. Photos by Evan Atlas.

    Serves: 4 to 6

    • 1 cup couscous, preferably whole grain
    • 1 cup frozen green peas, completely thawed
    • 2 tablespoons fragrant nut oil (such as walnut or dark sesame)
    • ½ cup chopped cashews
    • 1 teaspoon good-quality curry powder, or more to taste
    • 1 teaspoon grated fresh or jarred ginger, or more to taste
    • ½ teaspoon turmeric
    • ½ 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 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.

    Nutrition Information:
    Per serving: 414 calories; 16g fat; 90mg sodium; 59g carbs; 6g fiber; 11g protein

    Curried cashew couscous recipe

    • Here are more healthy whole grain recipes.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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