Couscous With Cashews and ....

Total Time
25mins
Prep 10 mins
Cook 15 mins

i adapted this from a recipe i got in my email, tried it, loved it. i hope you do too. very quick and easy. i added some marjoram and several kinds of thyme from my garden.

Ingredients Nutrition

Directions

  1. Heat olive oil in a large skillet, add diced onions and garlic, saute over medium heat until onions are almost transparent.
  2. Add the Israeli couscous and saute until lightly toasted in color.
  3. Add the chicken stock and diced peppers, bring to a boil then reduce to a simmer.
  4. Add cumin, chopped cashews and pepper to taste.
  5. Cover and let simmer for 8 to 10 minutes or until most of the chicken stock is gone.
  6. Remove from heat and stir in fresh thyme and oregano before serving.
  7. season with pepper and salt before serving.

Reviews

(1)
Most Helpful

This was good! I didn`t have cashews so I used pecans. Used almost a cup of red peppers making a whole small red peppers. The stock was almosr absorbed as I poured it needed to add more for a simmer of just a couple minutes.Thanks Chia!

Rita~ November 30, 2004

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