Daily Vegan Lunch for 29 May, 2013: Cashew and Golden Raisin Couscous

vegan cashew raisin couscous


2 teaspoons oil
1/4 cup chopped onion
1/2 cup cashew pieces
1 cup whole wheat couscous
3 cups water
1/4 cup chopped red bell pepper (I used organic peppers from a jar)
1/2 cup golden raisins
Salt to taste


Saute onion and cashews in oil on medium heat in a medium sized pan until onion is translucent and cashews are slightly browned. Add red pepper. Add water and heat until boiling, then add couscous and raisins and cover. Take the couscous off the heated burner. The couscous will absorb the water within 5- 10 minutes, you don’t have to do anything. Since I used a whole wheat couscous, I used more water. Normal couscous only requires 2 cups of water per 1 cup couscous.

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