This meal combined two things that I've made before--honey mustard salmon and roasted broccoli--with a new side dish that I created to compliment the flavors in the salmon glaze. I decided to play off the cumin in the salmon glaze and combine some Indian flavors to dress up the Israeli couscous. Adding spices to any grain--rice, quinoa, barley--is a simple way to make a creative side dish and get away from making the same thing night after night. I finished the couscous with chopped cashews to add a nice crunch and that delicious salty, sweetness unique to cashews. This recipe could easily be adjusted to include more or less of any of the spices--more cayenne if you want it spicy, for example--and peanuts could be used in the place of cashews.
Spiced Israeli Couscous with Cashews
- 1/2 tbsp olive oil
- 1 cup Israeli couscous
- 1 tsp cumin
- Pinch garam masala
- Pinch cayenne pepper
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 1/4 cup chicken or vegetable stock (water also works)
- 1/3 cup cashews, roughly chopped
Add couscous and toast for about 3 minutes, stirring occasionally.
Stir in all of the spices and toast for a few more minutes, until spices are fragrant and couscous is lightly browned.
Add stock and bring to a boil.
Cover and turn the heat to low, cooking for 8-10 minutes, until liquid is gone and couscous is tender.
Fluff with a fork and stir in chopped cashews.
For a printable recipe click here