1tablespoon2 g dried parsley or 3 tablespoons (12 g) fresh
1teaspoonyellow curry powder
2cups470 ml water, salted to taste
¼cup60 ml extra-virgin olive oil
Salt and pepperto taste
Instructies
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.