Ingredients for Couscous With Cashews And
- 2 tablespoons olive oil
- Onion
- 2 cloves garlic, minced
- 1 cup Israeli couscous
- 1 ½ cups chicken stock
- Orange Bell Peppers
- 1 teaspoon ground cumin
- Cashews
- Black Pepper
- Salt to taste
- 2 tablespoons fresh thyme leaves
- Fresh Oregano
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How to Make Couscous With Cashews And
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium diced onion and 2 cloves minced garlic. Sauté until onions are translucent, about 5 minutes.
- Add 1 cup of Israeli couscous and sauté for 2-3 minutes, until lightly toasted.
- Pour in 1 ½ cups of chicken stock and 1 cup of diced bell peppers (any color or combination). Bring to a boil, then reduce heat to a simmer.
- Stir in 1 teaspoon ground cumin, ½ cup chopped cashews, and freshly ground black pepper to taste.
- Cover and simmer for 8-10 minutes, or until most of the liquid is absorbed.
- Remove from heat and stir in 2 tablespoons fresh thyme leaves and 1 tablespoon fresh oregano before serving.
- Season with salt and pepper to taste before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
9g
Fat
13g
Carbs
12g
