Spiced Israeli Couscous With Cashews
By: Bull City Food
Published: Thursday, September 23, 2010 - 7:49am

Ingredients




1/2 tablespoon olive oil
1 cup Israeli couscous
1 teaspoon cumin
Pinch garam masala
Pinch cayenne pepper
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/4 cups chicken or vegetable stock (water also works)
 cup cashews, roughly chopped

Preparation

1 Heat olive oil in a sauce pot over medium heat. 2 Add couscous and toast for about 3 minutes, stirring occasionally. 3 Stir in all of the spices and toast for a few more minutes, until spices are fragrant and couscous is lightly browned. 4 Add stock and bring to a boil. 5 Cover and turn the heat to low, cooking for 8-10 minutes, until liquid is gone and couscous is tender. 6 Fluff with a fork and stir in chopped cashews.