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Epicurious

Curried Cashew Couscous

Here’s a delicious, substantial grain dish that’s ready in minutes, leaving you plenty of time to build a meal around it.

Recipe information

  • Yield

    4 to 6 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

Preparation

  1. Step 1

    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.

    Step 2

    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.

  2. Menu Suggestions

    Step 3

    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).

  3. Step 4

    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.

  4. Step 5

    See the menu with Black and White Beans with Citrus and Mint (page 102).

  5. nutrition information

    Step 6

    Calories: 414

    Step 7

    Total Fat: 16g

    Step 8

    Protein: 11g

    Step 9

    Carbohydrates: 59g

    Step 10

    Fiber: 6g

    Step 11

    Sodium: 90mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
TagsCouscousPastaPeaBean and LegumeVegetableCashewNutTurmericHerbs & SpicesSideDinnerDairy FreeVeganVegetarianQuickEasyWeeknight MealsCookbooks
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