Couscous with cashews and sweet pepper
5 servings
30 minutes
Couscous with cashews and sweet peppers is a fragrant dish of Arab cuisine that combines the delicate texture of couscous with crunchy nuts and sweet notes of pepper. Traditionally used in Maghreb countries, couscous here is complemented by warm spices like curry and cumin that give it an Eastern flair. Cashews add nutty softness while raisins provide a light sweetness, creating a balance of flavors. Onions and garlic enhance the aroma of the dish, making it rich and appetizing. It’s an ideal option for a light dinner or as a side dish to meat and vegetable dishes. Couscous with cashews and sweet peppers can be served warm or cold and pairs wonderfully with yogurt sauces and fresh herbs. It’s not just food; it’s a gastronomic journey into the world of Eastern flavors and traditions.
1
To cook couscous, place the grains in a pot, add water in a 1:2 ratio, bring to a boil over low heat, and cook for 10-15 minutes after boiling.
- Couscous: 150 g
- Salt: to taste
2
Soak the raisins in hot water and let them swell.
- Raisin: 60 g
3
Sauté onion, garlic, and pepper in a pan until cooked.
- Onion: 1 piece
- Garlic: 1 clove
- Sweet pepper: 1 piece
4
Transfer the cooked couscous to the pan with the pepper, add raisins, cashews, and spices.
- Couscous: 150 g
- Raisin: 60 g
- Cashew: 100 g
- Caraway: 1 teaspoon
- Curry: 1 teaspoon