Israeli Couscous with Cashews and Fresh Herbs
recipe at a glance
5 stars - 1 review
ready in: under 30 minutes
serves/makes: 6recipe id: 29948cook method: stovetop
1/4 cup olive oil
1/2 cup onion, diced
8 ounces Israeli couscous, uncooked
2 cups chicken stock
1/2 cup orange or red bell pepper, diced
1/2 tablespoon cumin
1/2 cup cashews, chopped
black pepper, to taste
2 teaspoons fresh thyme, chopped
2 teaspoons fresh oregano, chopped
Heat olive oil in a large skillet, add diced onions and saute over medium heat until onions are almost transparent. Add the Israeli couscous and saute until lightly toasted in color.
Add the chicken stock and diced peppers, bring to a boil then reduce to a simmer. Add cumin, chopped cashews and pepper to taste.
Cover and let simmer for 8 to 10 minutes or until most of the chicken stock is gone. Remove from heat and stir in fresh thyme and oregano before serving.
ratings & reviews
|Oct 8, 2006 fishfood
I used this recipe(scaled up) to feed 65 people. Everyone thought it was wonderful.