Curried Currant, Cashew Nut & Carrot Couscous

All the C's.  Just realised as I typed it out.

With an hours notice, my brother-in-law who does not cook, rang yesterday to ask me to knock up a couscous salad with some cashews in.

A quick google, whilst feeding my disabled daughter breakfast, and I turned up an enticingly sounding curried cashew nut and currant salad.  I simply added carrots to give it a little more colour, and possibly would add some thinly sliced fried or raw onion next time to give it a little more kick.

As it is an American recipe, and me being me, I altered the original recipe to suit what I have at home.  The recipe was in US cup measurements.  I do have these, but I've just discovered making it that a mug is pretty much the same as a cup if you don't have cup measures to hand.

Serves 4-6

1 cup couscous
1/2 cup raisins, currants, or sultanas
1/2 cup cashew nuts, roughly chopped
2 tbsp olive oil
2 tbsp curry powder or paste
2 medium carrots, grated

Place the couscous, currants, cashew nuts, curry powder, oil, and salt in a warmed serving dish with a lid. Pour over the same amount of boiling water as couscous i.e. one mug or cup.  Cover and leave to stand for 10 minutes.

After 10 minutes fluff the couscous up with a fork and add the grated carrot.  Taste to check  seasoning, adding more salt, oil, or curry powder as required. The original recipe only said one teaspoon of curry powder but I found that I could not taste it a tall in this amount of initially bland couscous!

My brother in law was very impressed and claimed some of the leftovers for a weekday lunch.

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