Israeli Couscous with Curry, Cashews, and Currants
This hearty Israeli couscous dish is spiced with curry, enhanced with cashews and currants for a delightful burst of flavor in every bite.
Equipment
- Large pot, Fork, Spoon, Measuring cups and spoons
Ingredients
- 1 cup 173 g dry Israeli couscous
- ¼ cup 36 g currants
- ¼ cup 35 g cashew pieces
- 1 tablespoon 2 g dried parsley or 3 tablespoons (12 g) fresh
- 1 teaspoon yellow curry powder
- 2 cups 470 ml water, salted to taste
- ¼ cup 60 ml extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Bring the salted water to a boil.
- Add the couscous, reduce to a simmer, cover, and cook for 8 to 10 minutes, stirring often to prevent scorching, until the water is absorbed.
- Fluff with a fork.
- Stir in the olive oil, currants, cashews, parsley, curry powder, salt, and pepper.
- Serve warm.
Notes / Tips / Wine Advice:
Serving Tip:
This couscous pairs well with grilled vegetables or a light protein like chickpeas or tofu.
Wine Advice:
A dry white wine, such as Sauvignon Blanc, complements the curry and nutty flavors in this dish.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 16 g | Fiber: 3 g | Sugar: 9 g | Salt: 0.3 g
