Couscous with Vegetables and Cashews
Vegetarian couscous with bell peppers, zucchini, broccoli, cashews, oriental spices and a blob of Greek yogurt. Light, healthy and easy to prepare.
Ingredients
- 150 g couscous
- 300 ml vegetable broth
- 1 clove garlic
- 2 tablespoon olive oil
- ½ bunch flat leaf parsley
- coarse sea salt and freshly ground pepper
- 50 g cashew nuts roasted and salted
- 150 g white yogurt
- 1 lime
Vegetables
- ½ broccoli approx. 10-12 small florets
- ½ zucchini
- ½ red bell pepper
- ½ yellow bell pepper
- ½ onion
Spices
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon chili flakes
Instructions
- Bring the vegetable broth to a boil. Put the couscous in a bowl with the spices (curry powder, turmeric, cumin and chili flakes) and pour the hot broth over it. Put a lid on the bowl and let the couscous steep.
- In the meantime, clean, wash and dice the vegetables. Roughly chop the broccoli florets and press the garlic with the flat side of a large knife. Heat the olive oil in a large frying pan or wok and sauté the vegetables for 3-4 minutes on all sides. Season vigorously with salt and pepper.
- Wash the parsley and shake dry, pluck off the leaves and chop finely. Chop the cashew nuts as well.
- Loosen the couscous with a fork and add to the vegetables in the pan along with the parsley and nuts. Mix everything together gently. If the couscous is too dry, add a dash of water.
- Divide couscous among plates and serve with a dollop of yogurt. Drizzle some fresh lime juice on top.
Tried this recipe?Let us know how it was!