CURRIED CASHEW COUSCOUS

Steps:

• Combine the couscous with 2 cups water and the bouillon cube in a wide skillet or stir-fry pan. Bring to a simmer, then cover and let stand off the heat for 5 to 10 minutes, or until the water is absorbed.
• Add the remaining ingredients, stir together well, then cook, stirring frequently, for 2 to 3 minutes longer. Transfer to a serving bowl, and serve at once.
• Menu Suggestions
• An Indian-style legume or vegetable dish goes well with this easy grain preparation. Just ahead in this chapter, you'll find Chana Masala (page 99), a curried chickpea dish. Add a salad of diced tomatoes and cucumbers (with chopped fresh dill or cilantro, if you'd like) in a creamy vegan dressing, and pass around some chutney (store-bought or Apricot Chutney, page 225).
• This also teams well with earthy lentil dishes like Stewed Lentils with Soy Sausage (page 108) or Lentils with Greens and Sun-Dried Tomatoes (page 111). The tomato and cucumber salad described above will complement this meal as well.
• See the menu with Black and White Beans with Citrus and Mint (page 102).
• nutrition information
• Calories: 414
• Total Fat: 16g
• Protein: 11g
• Carbohydrates: 59g
• Fiber: 6g
• Sodium: 90mg