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Couscous with Peas, Cashews, and Raisins

This mild side dish complements vegetable curries as well as recipes made with hearty winter vegetables, as in the accompanying menu.

Recipe information

  • Yield

    6 servings

Ingredients

1 1/2 cups couscous
2 tablespoons nonhydrogenated margarine
1 cup frozen green peas, thawed and steamed
1/3 cup toasted cashew pieces
1/2 cup dark raisins
Salt and freshly ground pepper to taste

Preparation

  1. Step 1

    Boil 3 cups water. Pour the water over the couscous in a heatproof container. Cover and let stand for 15 minutes, then fluff with a fork.

    Step 2

    Add the remaining ingredients and stir well. If the mixture needs more moisture, stir in a small amount of water, and serve.

  2. Menu

    Step 3

    Couscous with Peas, Cashews, and Raisins (this page)

    Step 4

    Stewed Spaghetti Squash (page 220)

    Step 5

    or

    Step 6

    Roasted Root Vegetables (page 206)

    Step 7

    Simple tossed salad

  3. nutrition information

    Step 8

    Calories: 258

    Step 9

    Total Fat: 7g

    Step 10

    Protein: 7g

    Step 11

    Carbohydrate: 42g

    Step 12

    Cholesterol: 0mg

    Step 13

    Sodium: 55mg

The Vegetarian 5-Ingredient Gourmet
TagsCouscousPastaPeaBean and LegumeVegetableCashewNutRaisinDried FruitFruitSideLunchDinnerDairy FreeNut FreeVeganVegetarian5 Ingredients or FewerQuickEasy30 Minutes or LessNo-CookCookbooks
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