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Cashew Nut And Vegetable Couscous

fast.cook's picture
Ingredients
  Cashew nuts 100 Gram
  Soy sauce 3 Tablespoon
  Olive oil 6 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Tomato powder 2 Tablespoon
  Vegetable stock cube 1
  Water 350 Milliliter
  Courgettes 225 Gram, sliced
  Red pepper 1 , diced
  Couscous 225 Gram
  Mushrooms 225 Gram, sliced
  White wine vinegar 40 Milliliter
  Parsley 2 , chopped
  Salt To Taste
  Pepper To Taste, freshly ground
Directions

GETTING READY
1) Preheat oven to temperature of 375 degrees.

MAKING
2) In the oven, roast the cashew nuts till they are golden in color.
3) Remove the nuts from the oven and coat them with the soy sauce.
4) With the olive oil, cover the bottom of a large pan.
5) Add the curry powder, garlic and tomato puree.
6) Make the vegetable stock and pour the stock into the pan. Bring the contents to a boil.
7) Add the red pepper and courgettes and cook for about 1 minute, and then add the couscous.
8) Take the pan off the heat, cover and set it aside.
9) Allow the mixture to stand for about 10 minutes.
10) In some olive oil, cook the mushrooms and add them to the mixture along with the cashew nuts.
11) With a fork, stir the couscous till it is fluffy.
12) From the remaining olive oil and white wine vinegar, make the vinaigrette.
13) Season the preparation to taste.

SERVING
14) Transfer the preparation to a serving platter and serve as a main course dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cashew
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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