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Categories:
olive oil onion garlic couscous chicken stock orange bell peppers cumin cashews black pepper salt fresh thyme fresh oregano
Viewed: 63 - Published at: 6 years agoIngredients
- 1/4 cup olive oil
- 1/2 cup onion, diced
- 2 cloves garlic, chopped
- 8 ounces israeli couscous, uncooked
- 2 cups chicken stock
- 1/2 cup orange bell peppers or 1/2 cup red pepper, diced
- 1/2 tablespoon cumin
- 1/2 cup cashews, chopped
- black pepper, to taste
- salt
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh oregano, chopped
Method
- Heat olive oil in a large skillet, add diced onions and garlic, saute over medium heat until onions are almost transparent.
- Add the Israeli couscous and saute until lightly toasted in color.
- Add the chicken stock and diced peppers, bring to a boil then reduce to a simmer.
- Add cumin, chopped cashews and pepper to taste.
- Cover and let simmer for 8 to 10 minutes or until most of the chicken stock is gone.
- Remove from heat and stir in fresh thyme and oregano before serving.
- season with pepper and salt before serving.
