How to Prepare Any-night-of-the-week Zesty couscous with roasted cashews

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, zesty couscous with roasted cashews. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Zesty couscous with roasted cashews is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Zesty couscous with roasted cashews is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook zesty couscous with roasted cashews using 22 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Zesty couscous with roasted cashews:

1. Get 1 teaspoon cardamom
2. Get 1 teaspoon coriander seed
3. Get 0.5 teaspoon cloves
4. Get 1 teaspoon ground ginger
5. Make ready 0.5 teaspoon cinnamon
6. Get 0.5 teaspoon nutmeg
7. Take 1 teaspoon cumin
8. Take 50 g cashew nuts
9. Take Oil
10. Prepare Salt
11. Make ready 1 onion
12. Prepare 1 garlic clove
13. Get 1 chilli
14. Prepare 1 pepper
15. Get 1 carrot
16. Make ready 50 g mushrooms
17. Prepare 1 orange
18. Prepare 100 g raisins
19. Get 400 g tin of chickpeas
20. Make ready 500 ml vegan stock
21. Get 250 g couscous
22. Take 2 tablespoons mint

Instructions to make Zesty couscous with roasted cashews:

1. Preheat the oven to 150°C and spread the cashews evenly in an oven dish or a baking tray. Stir with oil and salt. Once the oven is at temperature put these in for 15 mins, turning once.
2. Select your spices. If they’re not pre ground now is the time to do that. Throw them in to the pestle and mortar and get to work. I usually grind the cardamom separately first so you can discard the outer shell.
3. Once the spices are ground to a fine(ish) powder you can take a rest.
4. Prepare your veggies. I went with carrots, peppers and mushrooms but use whatever you have. Courgettes are great in this dish if you have some.
5. In a large pan over medium heat, toast the ground spices until you start to smell the great aroma. About 2-3 mins.
6. Add oil to the pan and stir in the onion, garlic and chilli and fry for a few minutes. If it starts to get dry in there add a dash more oil. After 2-3 mins throw the veggies in and mix well.
7. Leave the mix to cook for 5 or so minutes. Stirring occasionally. Whilst that cooks prepare the orange. First up use a cheese grater to get the zest.
8. Then remove the remaining peel/pith and chop the fruit into small chunks. The zest and chunks will be used.
9. Once the veggies are cooked through, add the orange, raisins and chickpeas to the mix. Stir well.
10. After 2-3 minutes add in the stock and bring to the boil.
11. Once boiling, take the pan off the heat and stir in the couscous. Put the lid on the pan and leave for 5 minutes.
12. Take the lid off the pan and check all the liquid has been absorbed by the couscous. If not, replace the lid and wait a little longer. Using a fork mix the mint in to the dish, ensuring it’s spread evenly throughout. Finally, add those delicious roasted cashews and serve!

So that’s going to wrap this up for this exceptional food zesty couscous with roasted cashews recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!