Spice up your couscous (life) with this cherry tomato, sultana, turmeric and baharat (aka 7 spice) tumble. Served with a fresh, milky seasoned mozzarella with lime and mint. Perfect with a chilled glass of white wine!
Prep Time
15 min
Cuisine
Fusion
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1 bag of cashew nuts (25g)<span class="strong">†</span>
1 tsp ground turmeric
1 tbsp baharat
Typical Values
per 100g
per serving
Energy
831 kJ 198 kcal
2808 kJ 670 kcal
Fat of which saturates
9.1 g 5 g
30.8 g 16.8 g
Carbohydrate of which sugars
18.5 g 5.5 g
62.7 g 18.7 g
Fibre
1.8 g
6 g
Protein
10.6 g
35.8 g
Salt
0.17 g
0.58 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Crush or chop the cashews coarsely
Tip: Bash the nuts in their bag with a rolling pin for less mess
Peel and finely chop (or grate) the garlic
2
Heat a large, wide-based pan (preferably non-stick) with a matching lid with 1 tbsp (2 tbsp) olive oil over a medium heat
Once hot, add the cashew nuts, garlic, sultanas, baharat and turmeric with a large pinch of salt and cook for 1 min, stirring constantly
3
Add the couscous and stir for 30 seconds to coat in spice
Cover with 200ml (400ml) boiled water and bring to the boil over a high heat
Once boiling, cover with a lid and remove from the heat
Set aside covered until serving and the water has absorbed
4
Meanwhile, cut the cherry tomatoes in half
Strip the mint leaves from their stalks and chop finely
5
Drain the mozzarella and tear into rough bite-size pieces
6
Zest (be careful not to include any bitter white pith) the lime(s) over the torn mozzarella, drizzle with olive oil and season with salt and pepper
Cut the zested lime(s) in half
7
Fluff the cooked couscous with a fork
Season very generously with salt and pepper
Stir through the cherry tomatoes and half the mint
Squeeze over the juice of half the (whole) lime
8
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