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Fast Guide to Homemade Yummy Zesty couscous with roasted cashews

Hoping to dine Zesty couscous with roasted cashews a luxurious restaurant's, but for a few causes are not able to go to restaurants. This page is going to guide you with clear procedures on preparing a Zesty couscous with roasted cashews like a famous chef made.

Zesty couscous with roasted cashews

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To cook an extraordinary Zesty couscous with roasted cashews, here are the materials required:

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

After readying the components, next you are ready to prepare your 5-star Zesty couscous with roasted cashews by following the procedures below:

  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!.

In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. A wide variety of roasted cashews options are available to you, such as processing type, cultivation type, and style. The term couscous refers both to a yellow semolina grain and to the wonderful variety of dishes made with it, the aromatic stews of meat, chick peas, onions, spicy sausage and more. In North Africa, where the dish originated, lamb is probably the most traditional ingredient, but chicken and beef are also. Roasting cashews only takes a few minutes to toast from raw, and the flavor and texture of the nuts improves exponentially during the process.

Recipe : Zesty couscous with roasted cashews

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