Curried Israeli Couscous with Cashews and Currant
Transform Israeli couscous into a flavorful dish with curry, sweet currants, and crunchy cashews—quick and easy!
Equipment
- Medium pot with lid
- Fork
- Mixing spoon
Ingredients
- 470 ml 2 cups water, salted to taste
- 173 g 1 cup dry Israeli couscous
- 60 ml ¼ cup extra-virgin olive oil
- 36 g ¼ cup currants
- 35 g ¼ cup cashew pieces
- 2 g 1 tablespoon dried parsley or 12 g (3 tablespoons) fresh parsley, chopped
- 1 teaspoon yellow curry powder
- Salt to taste
- Pepper to taste
Instructions
- Bring salted water to a boil in a medium pot.
- Add the couscous, reduce to a simmer, cover, and cook for 8–10 minutes, stirring occasionally to prevent sticking, until the water is absorbed.
- Fluff the cooked couscous with a fork.
- Stir in the olive oil, currants, cashews, parsley, curry powder, salt, and pepper until well combined.
- Serve warm or at room temperature.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a fruity white wine like Riesling or Gewürztraminer to complement the sweet and spicy flavors.
Pair with a fruity white wine like Riesling or Gewürztraminer to complement the sweet and spicy flavors.
Nutritional Information
Calories: 260 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 12 g | Sugar: 4 g | Salt: 0.8 mg
