Zesty couscous with roasted cashews
Zesty couscous with roasted cashews

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, zesty couscous with roasted cashews. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Zesty couscous with roasted cashews is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Zesty couscous with roasted cashews is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have zesty couscous with roasted cashews using 22 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Zesty couscous with roasted cashews:
  1. Prepare 1 teaspoon cardamom
  2. Get 1 teaspoon coriander seed
  3. Get 0.5 teaspoon cloves
  4. Take 1 teaspoon ground ginger
  5. Make ready 0.5 teaspoon cinnamon
  6. Make ready 0.5 teaspoon nutmeg
  7. Get 1 teaspoon cumin
  8. Make ready 50 g cashew nuts
  9. Make ready Oil
  10. Prepare Salt
  11. Get 1 onion
  12. Get 1 garlic clove
  13. Get 1 chilli
  14. Take 1 pepper
  15. Make ready 1 carrot
  16. Get 50 g mushrooms
  17. Make ready 1 orange
  18. Make ready 100 g raisins
  19. Prepare 400 g tin of chickpeas
  20. Make ready 500 ml vegan stock
  21. Make ready 250 g couscous
  22. Take 2 tablespoons mint

Order online and get free delivery with bbstar subscription. Cashew nuts contain Zeaxanthin, an antioxidant that keeps a lot of infections at bay. With the increasing pollution and unhealthy lifestyle, infections have become common. This hearty, vegetarian main dish couscous features a European-inspired vegetable blend of roasted potatoes, zucchini and eggplant.

Instructions to make Zesty couscous with roasted cashews:
  1. Preheat the oven to 150°C and spread the cashews evenly in an oven dish or a baking tray. Stir with oil and salt. Once the oven is at temperature put these in for 15 mins, turning once.
  2. Select your spices. If they’re not pre ground now is the time to do that. Throw them in to the pestle and mortar and get to work. I usually grind the cardamom separately first so you can discard the outer shell.
  3. Once the spices are ground to a fine(ish) powder you can take a rest.
  4. Prepare your veggies. I went with carrots, peppers and mushrooms but use whatever you have. Courgettes are great in this dish if you have some.
  5. In a large pan over medium heat, toast the ground spices until you start to smell the great aroma. About 2-3 mins.
  6. Add oil to the pan and stir in the onion, garlic and chilli and fry for a few minutes. If it starts to get dry in there add a dash more oil. After 2-3 mins throw the veggies in and mix well.
  7. Leave the mix to cook for 5 or so minutes. Stirring occasionally. Whilst that cooks prepare the orange. First up use a cheese grater to get the zest.
  8. Then remove the remaining peel/pith and chop the fruit into small chunks. The zest and chunks will be used.
  9. Once the veggies are cooked through, add the orange, raisins and chickpeas to the mix. Stir well.
  10. After 2-3 minutes add in the stock and bring to the boil.
  11. Once boiling, take the pan off the heat and stir in the couscous. Put the lid on the pan and leave for 5 minutes.
  12. Take the lid off the pan and check all the liquid has been absorbed by the couscous. If not, replace the lid and wait a little longer. Using a fork mix the mint in to the dish, ensuring it’s spread evenly throughout. Finally, add those delicious roasted cashews and serve!

Reviews for: Photos of Couscous with Roasted Tuscan Inspired Vegetables. This couscous with roasted vegetables packs a big punch of flavor - I think it tastes better the longer it sits. Add the roasted vegetables to the couscous bowl. Drizzle the dressing over the top and toss well to coat. Serve warm or at room temperature.

So that is going to wrap this up with this special food zesty couscous with roasted cashews recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!