Curried Cashew Couscous Recipe

Name: Curried Cashew Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous, preferably whole wheat; 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

Servings: persons

1 cup couscous, preferably whole wheat
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

1
Combine the couscous with 2 cups water and the bouillon cube in a wide skillet or stir-fry pan.
2
Bring to a simmer, then cover and let stand off the heat for 5 to 10 minutes, or until the water is absorbed.
3
Add the remaining ingredients, stir together well, then cook, stirring frequently, for 2 to 3 minutes longer.
4
Transfer to a serving bowl, and serve at once.
5
An Indian-style legume or vegetable dish goes well with this easy grain preparation.
6
Just ahead in this chapter, youll find Chana Masala (page 99), a curried chickpea dish.
7
Add a salad of diced tomatoes and cucumbers (with chopped fresh dill or cilantro, if youd like) in a creamy vegan dressing, and pass around some chutney (store-bought or Apricot Chutney, page 225).
8
This also teams well with earthy lentil dishes like Stewed Lentils with Soy Sausage (page 108) or Lentils with Greens and Sun-Dried Tomatoes (page 111).
9
The tomato and cucumber salad described above will complement this meal as well.
10
See the menu with Black and White Beans with Citrus and Mint (page 102).
11
Calories: 414
12
Total Fat: 16g
13
Protein: 11g
14
Carbohydrates: 59g
15
Fiber: 6g
16
Sodium: 90mg

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup couscous, preferably whole wheat, 1 natural, salt-free vegetable bouillon cube, 1 cup frozen green peas, thawed, 2 tablespoons fragrant nut oil (such as walnut) or flaxseed oil, and more.

Yes, Curried Cashew Couscous falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Cashew Couscous

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