Curried Israeli Couscous Salad with Cashews & Cranberries

🧂 Ingredients

• 8 oz Israeli Couscous

  (also called pearl couscous)
• ½ cup vegan mayo
• 1 tablespoon curry powder
• 2-3 teaspoon fresh lemon juice

  (start with 2 tsp)
• ½ teaspoon salt
• 1 cup raw whole cashews, unsalted
• ⅓ cup dried cranberries
• ⅓ cup frozen green peas
• 2 green onions, sliced
• Fresh chopped cilantro

Instructions

• 1 Bring 5 cups of salted water to a boil. Add the Israeli couscous and cook at
  medium high for about 5 to 7 minutes. Check at 5 minutes. You want it to be
  done, but al dente. Then drain the couscous and rinse with cold water. This is
  not the traditional way of cooking Israeli couscous, but works well for this
  recipe.
• 2 While the couscous is cooking, in a small bowl mix together the vegan mayo,
  curry powder, lemon juice, and salt.
• 3 Put the cooked couscous in a large bowl. Then add the curry mayo and mix to
  combine.
• 4 Now, fold in the the cashews, cranberries, green peas, and green onions. Combine
  well. The peas will quickly defrost prior to serving.
• 5 Taste for salt and season as needed. You may also add more lemon juice at this
  point if you like. The lemon is there to bring out the curry flavor not
  overpower it.
• 6 To serve, top with fresh chopped cilantro.
• 7 This dish can be served as a side , on top of lettuce to make a yummy salad, or
  as a main served with a vegetable.

Nutrition Info