Curried Cashew Couscous

• 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

couscous, natural, frozen green peas, nut oil, cashews, curry powder, ginger, turmeric, raisins, scallions, salt

Taken from www.epicurious.com/recipes/food/views/curried-cashew-couscous-390464 (may not work)