Curried Cashew Couscous Recipes

CURRIED COUSCOUS SALAD

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.

CURRY SPICED CASHEWS

Steps:

• In a large nonstick skillet, cook cashews over medium heat until toasted, about 4 minutes. Add the oil, curry powder, garlic, Worcestershire sauce, cumin and cayenne. Cook and stir for 2-4 minutes or until cashews are well coated. Spread on foil to cool completely. Stir in cranberries; store in an airtight container.

CURRIED COUSCOUS WITH BROCCOLI AND FETA (AND CASHEWS!)

Steps:

• Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
• While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.
• Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

CURRIED CASHEWS

Steps:

• Position racks in the upper and lower thirds of oven; preheat to 250 degrees F.
• Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
• Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.

CURRIED CASHEWS

Steps:

• Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds.
• Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.

CURRIED CASHEW COUSCOUS

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 VEGETABLE AND TOFU COUSCOUS

Steps:

• Following package directions, prepare curried couscous. Add currants while couscous steams.
• Heat olive oil in very large heavy skillet over medium heat. Add tofu in single layer and cook without stirring until just golden, about 4 minutes. Turn tofu over and cook 2 minutes longer. Transfer tofu to couscous. Add broccoli, onion, and bell pepper to skillet; cook over medium-high heat 2 minutes without stirring. Continue to cook vegetables until crisp-tender, stirring constantly, about 4 minutes. Add 1/2 cup water; increase heat to high and bring to boil, stirring to scrape up browned bits. Mix in 1/2 cup cilantro. Season vegetables to taste with salt and pepper. Mix couscous, vegetables, and cooking liquid in large serving bowl. Garnish with remaining 1/4 cup cilantro and serve.

CURRIED CASHEW COUSCOUS

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