Colorful Curried Couscous

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Couscous and beans are great companions. While curry is the predominant flavor, fennel, carrots and cashews add a pleasing sweetness to the dish.

Ease: super quick Type: entree Prep Time: 15 minutes Total Time: 20 - 40 minutes depending upon if you are using a microwave. Yield: 4 servings

Cook's notes

Casbah makes Whole Wheat Couscous ( Chaff K certified Kosher) that can be found at any health food store.

Ingredients

2 lb. washed and peeled baby carrots
4 1/4 c water
2 c whole wheat couscous
4 c kidney or garbanzo beans, (2 - 25 oz cans drained and rinsed)
1T + 2 t ground curry powder
1T fennel seeds
2 t ground coriander
1T ground cumin
6 T olive oil
ground cayenne pepper to taste
1/2 c cashews for garnish

Steps

• Boil carrots in water until tender in either microwave or stovetop.
• Remove from heat and add couscous. Let stand until all of the water is absorbed and couscous is fluffy. About 5 minutes.
• Mix in beans, spices and olive oil. Garnish with cashews and serve hot.

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