Curried Cashew Couscous

CURRIED COUSCOUS SALAD



Curried Couscous Salad image

Recipe From foodnetwork.com

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Vegetable oil cooking spray
1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
1/2 teaspoon salt
1 (10-ounce box) couscous
3/4 cup dried cranberries
1/2 cup coarsely chopped, roasted and lightly salted cashews
1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
1 large lemon, zested
1/3 cup Greek yogurt
1/4 cup extra-virgin olive oil
1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
  • In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
  • Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
  • Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
  • Just before serving, add the dressing to the salad and toss well to coat.

CURRIED CASHEW COUSCOUS



Curried Cashew Couscous image

Make and share this Curried Cashew Couscous recipe from Food.com.

Recipe From food.com

Provided by Dreamer in Ontario

Categories     Grains

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup couscous (whole wheat if possible)
1 salt-free vegetable bouillon cube
1 cup frozen green pea, thawed
2 tablespoons walnut oil or 2 tablespoons flax seed oil
1/2 cup chopped cashews
1 teaspoon curry powder (or more to taste)
1 teaspoon grated fresh ginger (or more to taste) or 1 teaspoon jarred ginger (or more to taste)
1/2 teaspoon turmeric
1/2 cup dried cranberries or 1/2 cup dried cherries
2 green onions, thinly sliced
salt & freshly ground black pepper

Steps:

  • Combine couscous with 2 cups water and bouillon cube in a large skillet or stir-fry pan.
  • Bring to a simmer, cover and let stand off the heat for 5 to 10 minutes or until water has been absorbed.
  • Add remaining ingredients, stir together, then cook, stirring often, for 2 to 3 minutes longer.
  • Transfer to serving bowl and serve immediately.

CURRIED COUSCOUS WITH ROASTED VEGETABLES, PEACH CHUTNEY, AND CILANTRO YOGURT



Curried Couscous with Roasted Vegetables, Peach Chutney, and Cilantro Yogurt image

Recipe From epicurious.com

Categories     Salad     Side     Roast     Vegetarian     Yogurt     Cashew     Curry     Eggplant     Zucchini     Summer     Healthy     Couscous     Cilantro     Bon Appétit     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 21

Cilantro yogurt
3 cups (loosely packed) fresh cilantro leaves (from 3 large bunches)
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/2 cup plain whole-milk yogurt
1/2 cup sour cream
Roasted vegetables
Nonstick vegetable oil spray
2 1-pound eggplants, unpeeled, cut into 1-inch cubes
6 tablespoons corn oil
1 1/4 pounds medium zucchini, halved lengthwise, cut crosswise into 1-inch pieces
3 large red bell peppers
Couscous
2 tablespoons corn oil
1 medium onion, chopped
1 tablespoon curry powder
3 cups water
2 cups (12 ounces) plain couscous
1/2 cup coarsely chopped roasted salted cashews
1/4 cup dried currants
Peach Chutney

Steps:

  • For yogurt:
  • Combine cilantro, lime juice, and salt in processor; blend to coarse puree. Transfer to medium bowl; mix in yogurt and sour cream. Season with pepper. (Can be made 1 day ahead. Cover and chill.)
  • For vegetables:
  • Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Mound eggplant cubes on 1 sheet; drizzle with 4 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Mound zucchini on second sheet; drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Roast eggplant and zucchini until golden and tender, turning occasionally with spatula, about 25 minutes for zucchini and 50 minutes for eggplant. Transfer vegetables to bowl and cool.
  • Meanwhile, char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut 2 peppers into 1-inch pieces. Thinly slice remaining pepper and reserve for garnish.
  • For couscous:
  • Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion; sauté until soft, about 6 minutes. Mix in curry powder; stir 1 minute. Add 3 cups water; bring to simmer. Cover; reduce heat to medium-low and simmer curry water 10 minutes.
  • Heat remaining 1 tablespoon oil in heavy large pot. Add couscous and stir constantly until color darkens and couscous is toasted, about 3 minutes. Mix in hot curry water. Turn off heat, cover pot, and let stand until couscous is tender and curry water is absorbed, about 10 minutes. Fluff couscous with fork to separate grains. Mix in cashews and currants and cool completely. Mix in eggplant, zucchini, and bell pepper pieces. Season salad to taste with salt and pepper.
  • Mound salad on large platter; garnish with reserved bell pepper slices. Serve with cilantro yogurt and chutney.

CURRIED CASHEW COUSCOUS



Curried Cashew Couscous image

Recipe From epicurious.com

Categories     Salad     Fry     Cashew     Vegan     Simmer

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • Menu Suggestions
  • An Indian-style legume or vegetable dish goes well with this easy grain preparation. Just ahead in this chapter, you'll find Chana Masala (page 99), a curried chickpea dish. Add a salad of diced tomatoes and cucumbers (with chopped fresh dill or cilantro, if you'd like) in a creamy vegan dressing, and pass around some chutney (store-bought or Apricot Chutney, page 225).
  • 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). The tomato and cucumber salad described above will complement this meal as well.
  • See the menu with Black and White Beans with Citrus and Mint (page 102).
  • nutrition information
  • Calories: 414
  • Total Fat: 16g
  • Protein: 11g
  • Carbohydrates: 59g
  • Fiber: 6g
  • Sodium: 90mg

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