Curried Cashew Couscous

• 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 1/2 cup dried cranberries or 1/2 cup dried cherries
• 2 green onions, thinly sliced
• salt & freshly ground black pepper

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

couscous, salt, frozen green pea, walnut oil, cashews, curry powder, ginger, turmeric, cranberries, green onions, salt

Taken from www.food.com/recipe/curried-cashew-couscous-498359 (may not work)