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Curried Couscous with Apricots and Cashews

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I was so pleased to learn how simple couscous is to prepare, when we made this dish in the NYU Food Lab during my dietetic studies. This dish practically cooks itself. You won’t believe how easy it is considering how good it tastes.

Further Food Commentary:

The Mediterranean diet is highly touted for a reason. This simple side dish utilizes much of what makes Mediterranean cuisine so nutrient-dense and good for you. Dried apricots provide a healthy dose of belly-friendly soluble fiber, iron, potassium, and antioxidant carotenoids. Cashews are rich in trace minerals like copper, manganese, magnesium and phosphorous, as well as vitamin K and cancer-fighting proanthocyanidins. The volatile oils in basil help the body fight off unfriendly bacteria as well as acting as an anti-inflammatory, and its flavonoids help protect DNA from potential damage. Mint has carminative effects, which aids in digestion and soothes gas.

By Casey Giltner, Nutritionist
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Curried Couscous with Apricots and Cashews

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:10 mins
  • Servings: 2

Ingredients

1 cup water

pinch of salt

½ cup couscous

1 tablespoon olive oil

¼ onion (chopped)

2 cloves garlic (minced)

½ teaspoon curry powder

¼ cup dried apricots, (chopped)

½ cup stock

¼ cup cashews

¼ cup fresh basil (chopped)

¼ cup fresh mint (chopped)

Instructions

  1. Add water and salt to small pot (with lid) and bring to a boil.
  2. Add the couscous, immediately cover with a lid, and turn off the heat.
  3. Allow the couscous to steam in the pot for at least 5 minutes.
  4. While couscous steams, add olive oil and garlic to a saute pan over medium heat.
  5. Saute garlic for 30 seconds, or until fragrant.
  6. Add onion and sauté until translucent.
  7. Add the curry powder and sauté for an additional minute.
  8. Reduce to a low heat and add apricots and stock.
  9. Simmer for 2 minutes and remove from heat.
  10. Use a fork to break up the couscous and transfer to a mixing bowl.
  11. Stir in onion mixture, cashews, basil and mint.
  12. Serve warm.
Add water and salt to small pot (with lid) and bring to a boil. Add the couscous, immediately cover with a lid, and turn off the heat. Allow the couscous to steam in the pot for at least 5 minutes. While couscous steams, add olive oil and garlic to a saute pan over medium heat. Saute garlic for 30 seconds, or until fragrant. Add onion and sauté until translucent. Add the curry powder and sauté for an additional minute. Reduce to a low heat and add apricots and stock. Simmer for 2 minutes and remove from heat. Use a fork to break up the couscous and transfer to a mixing bowl. Stir in onion mixture, cashews, basil and mint. Serve warm.

Nutrition Information

Per Serving:  Calories: 240; Total Fat: 13g; Saturated Fat: 1g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 2g; Cholesterol: 4mg; Sodium: 84mg; Potassium: 311mg; Carbohydrate: 27g; Fiber: 3g; Sugar: 11g; Protein: 5g

Nutrition Bonus:   Vit A: 21%; Iron:12%

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