INGREDIENTS:
- 1 tablespoon olive oil
- 1 cup whole wheat israeli couscous
- ⅓ cup diced red onion
- 1 ½ teaspoons curry powder
- ¼ teaspoon turmeric
- 1 ⅔ cups vegetable broth
- ¼ cup raisins
- ½ cup chickpeas
- ¼ cup cashews, raw or dry roasted
- Parsley, for garnish
For the Dressing
- ⅓ cup freshly squeezed orange juice
- 1 ½ tablespoons maple syrup
- 2 ½ tablespoons apple cider vinegar
- 1 teaspoon orange zest
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Parsley, for garnish
INSTRUCTIONS:
Bring the veggie broth to a boil in a small saucepan over medium-high heat.Meanwhile, add 1 tablespoon of olive oil to a medium frypan over medium-high heat. Add the couscous and toast until it begins to brown. Add the diced onion, curry powder, and turmeric and toast for 1 additional minute. Then add the boiling broth and reduce heat to low.Gently simmer for 8 minutes or until pasta is cooked al dente and most of the broth has been absorbed. Cover, remove from heat, and let sit for at least 3 minutes.Make the dressing by adding all of the dressing ingredients to a small bowl or mug and whisking until well combined.After the couscous has been removed from the heat for 3 minutes add the raisins, chickpeas, and cashews. Stir gently. Let cool before tossing with the dressing. You may find you don’t need all of the dressing, use only enough so that the mixture is slightly wet but not dripping.
(Source: https://www.flavorandflora.com/curried-israeli-couscous/)
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