Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Israeli Couscous with Cashews and Fresh Herbs
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- #29948
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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
directions
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.
added by
recipeway
nutrition data
Nutritional data has not been calculated yet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
October 8, 2006
I used this recipe(scaled up) to feed 65 people. Everyone thought it was wonderful.