Couscous With Cashews And Recipes

COUSCOUS WITH CASHEWS AND ....

Steps:

• Heat olive oil in a large skillet, add diced onions and garlic, saute over medium heat until onions are almost transparent.
• Add the Israeli couscous and saute until lightly toasted in color.
• Add the chicken stock and diced peppers, bring to a boil then reduce to a simmer.
• Add cumin, chopped cashews and pepper to taste.
• Cover and let simmer for 8 to 10 minutes or until most of the chicken stock is gone.
• Remove from heat and stir in fresh thyme and oregano before serving.
• season with pepper and salt before serving.

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT

Steps:

• In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
• Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
• Transfer the couscous to an airtight container and store in the refrigerator.
• Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

COUSCOUS WITH DRIED CHERRIES

Steps:

• In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
• Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS

Steps:

• Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
• Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.

COUSCOUS WITH PEAS, CASHEWS, AND RAISINS

Steps:

• Boil 3 cups water. Pour the water over the couscous in a heatproof container. Cover and let stand for 15 minutes, then fluff with a fork.
• Add the remaining ingredients and stir well. If the mixture needs more moisture, stir in a small amount of water, and serve.
• Menu
• Couscous with Peas, Cashews, and Raisins (this page)
• Stewed Spaghetti Squash (page 220)
• or
• Roasted Root Vegetables (page 206)
• Simple tossed salad
• nutrition information
• Calories: 258
• Total Fat: 7g
• Protein: 7g
• Carbohydrate: 42g
• Cholesterol: 0mg
• Sodium: 55mg

CURRIED COUSCOUS WITH BROCCOLI AND FETA (AND CASHEWS!)

Steps:

• Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
• While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.
• Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.