This vegan side dish was named after Chitra Banerjee Divakaruni’s book which I happened to be reading at the time the dish was created.
1 cup Turkish couscous
1 small carrot
1/2 cup raw cashew nuts
2 tbsp dried currants
1 tbsp Nuttelex
¼ bunch parsley (chopped)
A drizzle oil
Salt and pepper
• First boil some water in a large pot with a drizzle of oil and a teaspoon of salt. Add couscous and stir occasionally. According to packet instructions it is 12-14 minutes.
• Peel and grate carrot. Heat Nuttelex in a pan. Add carrots and fry for 5 minutes then add cashews.
• Wash parsley and process in a salad spinner to get rid of excess water. Chop finely and set aside.
• If cashew nuts start to soften a little add currants. Season with black pepper.
• When your couscous is done, drain and add to the pan. Stir well and sprinkle with parsley before serving.
Note: If you can’t find Turkish couscous, try Israeli one which is the closest.