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Ingredients

How to make it

  • Heat the butter on low in a saucepan large enough to hold the couscous and water
  • add the cashews and cook, stirring occasionally until nicely browned.
  • Your butter may turn brown while doing this, don’t worry as long as it doesn’t turn horribly black.
  • When the nuts are browned, remove from them from the pan, leaving the butter.
  • Add the olive oil, onions, and cumin and continue cooking on low heat until the onions are browning around the edges, about 10 minutes or so. (Eat a handful of cashews or so while you cook the onions.)
  • Add the couscous and stir.
  • Add the water, raisins, and healthy pinch of salt, bring to a simmer.
  • Cover and turn off. After 15 minutes use a fork to fluff the couscous, which should be cooked.
  • Add the parsley and gently stir in.
  • Check for salt, correct if needed and serve.
  • Feel free to use almonds or pine nuts instead of the cashews and substitute another herb such as dill according to your taste. Also, the raisins make the dish somewhat sweet, chopped dried apricots are nice if you prefer a sour flavouring.

Reviews & Comments 4

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    " It was excellent "
    dynie ate it and said...
    I know I'll like this one...
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    " It was excellent "
    blondeberry ate it and said...
    Fantastic recipe, right up my vegetarian alley. I am making this one soon, soon, soon. Many thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    Even in Marroc , they don't make it better than this one.Great...
    Was this review helpful? Yes Flag
    " It was excellent "
    kukla ate it and said...
    Does sound tasty. easy. :) Lots of ingredients that I like -- lots of textures & flavours too! Good one, a keeper! Thanks for posting it, Mbe :)
    Was this review helpful? Yes Flag

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