Ingredients

  • 1 cup couscous, preferrably whole wheat
  • 1 natural , salt-free vegetable bouillon cube
  • 1 cup frozen green peas, thawed
  • 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
Keywords
Asian, Main Dish, Grains, MWL
MacGourmet downloadCurried Cashew Couscous. To import, drag image to your MacGourmet recipe box.

Directions

Combine the couscous with 2 cups water and the 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 bowl, and serve at once.

The original recipe called for the addition of 2 Tablespoons fragrant nut oil (such as walnut or flaxseed oil.) But because I don't cook with much oil, and it wasn't a crucial ingredient, I omitted it.

Source

Servings/Yield