1. Heat olive oil in a large skillet, add diced onions and garlic, saute over medium heat until onions are almost transparent. 2. Add the Israeli couscous and saute until lightly toasted in color. 3. Add the chicken stock and diced peppers, bring to a boil then reduce to a simmer. 4. Add cumin, chopped cashews and pepper to taste. 5. Cover and let simmer for 8 to 10 minutes or until most of the chicken stock is gone. 6. Remove from heat and stir in fresh thyme and oregano before serving. 7. season with pepper and salt before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
