Step-by-Step Guide to Make Super Quick Homemade Zesty couscous with roasted cashews

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, zesty couscous with roasted cashews. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Zesty couscous with roasted cashews is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Zesty couscous with roasted cashews is something that I have loved my entire life.

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

The ingredients needed to make Zesty couscous with roasted cashews:

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

Steps 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 it up for this exceptional food zesty couscous with roasted cashews recipe. Thanks so much for your time. I’m confident you can 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!