Zesty couscous with roasted cashews. Heat the butter on low in a saucepan large enough to hold the couscous and water. add the cashews and cook, stirring occasionally until nicely browned. These roasted zesty chili lime cashews have a little kick to them with a bright, zesty finish. Tossed in olive oil and lime zest with a red pepper finish.
Spicy roasted cashews are a quick and easy snack. Served with a cool drink these roasted cashew nuts will be a family favorite. These spicy roasted cashews are a quick and easy snack. You can have Zesty couscous with roasted cashews using 22 ingredients and 12 steps. Here is how you cook that.
Ingredients of Zesty couscous with roasted cashews
- Prepare 1 teaspoon of cardamom.
- It’s 1 teaspoon of coriander seed.
- It’s 0.5 teaspoon of cloves.
- Prepare 1 teaspoon of ground ginger.
- Prepare 0.5 teaspoon of cinnamon.
- It’s 0.5 teaspoon of nutmeg.
- Prepare 1 teaspoon of cumin.
- Prepare 50 g of cashew nuts.
- You need of Oil.
- Prepare of Salt.
- Prepare 1 of onion.
- Prepare 1 of garlic clove.
- You need 1 of chilli.
- Prepare 1 of pepper.
- It’s 1 of carrot.
- It’s 50 g of mushrooms.
- You need 1 of orange.
- Prepare 100 g of raisins.
- Prepare 400 g of tin of chickpeas.
- It’s 500 ml of vegan stock.
- Prepare 250 g of couscous.
- Prepare 2 tablespoons of mint.
Raw cashews are mixed with spices such as cumin and paprika and roasted to crunchy perfection. A quick and easy Israeli Couscous Salad recipe, served warm with fennel-roasted vegetables. A great dish to bring to a potluck or get-together. Add the roasted vegetables to the couscous bowl.
Zesty couscous with roasted cashews instructions
- 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..
- 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..
- Once the spices are ground to a fine(ish) powder you can take a rest..
- 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..
- In a large pan over medium heat, toast the ground spices until you start to smell the great aroma. About 2-3 mins..
- 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..
- 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..
- Then remove the remaining peel/pith and chop the fruit into small chunks. The zest and chunks will be used..
- Once the veggies are cooked through, add the orange, raisins and chickpeas to the mix. Stir well..
- After 2-3 minutes add in the stock and bring to the boil..
- Once boiling, take the pan off the heat and stir in the couscous. Put the lid on the pan and leave for 5 minutes..
- 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!.
Drizzle the dressing over the top and toss well to coat. Serve warm or at room temperature. Couscous, chickpeas and cauliflower are the perfect vehicle to try trendy vegetarian za'atar. topped with parsley-tahini sauce and brown-butter pine nuts. In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. We are a little bit obsessed with cauliflowers here at The Detox Kitchen.