Cooking night is starting to become a regular thing with my aforementioned friend. Last night we turned it into cooking-slash-craft night, and it was awesome! It’s amazing how having a friend sitting by, chatting with you, makes cooking easier and more fun.
This time we made curried cashew couscous, a recipe from Vegan Express by Nava Atlas. I am a HUGE fan of Nava Atlas’ The Vegetarian 5-Ingredient Gourmet, so when my husband and I went vegan, I had to check out her vegan cookbook. I’ve been wanting to make the couscous dish and it is recommended to serve it with an Indian dish like chana masala, so I made both. I followed this super easy recipe from Serious Eats.
While the chana masala was not bad, the couscous was very much the show-stealer. I didn’t even use the fragrant nut oil, and I’m sure you can improvise with ingredients based on what you have. You can serve it with anything you like, too – chicken, fish or other vegetable dishes. Despite the curry powder, I don’t believe you have to serve with Indian dishes only.
Super yum and super quick. Very little actual cooking involved!