Spiced Israeli Couscous with Cashews

        From bullcityfood.com

• 1/2 tbsp olive oil
• 1 cup Israeli couscous
• 1 tsp cumin
• Pinch garam masala
• Pinch cayenne pepper
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 1/4 cup chicken or vegetable stock (water also works)
• 1/3 cup cashews, roughly chopped

Heat olive oil in a sauce pot over medium heat.

Add couscous and toast for about 3 minutes, stirring occasionally.

Stir in all of the spices and toast for a few more minutes, until spices are fragrant and couscous is lightly browned.

Add stock and bring to a boil.

Cover and turn the heat to low, cooking for 8-10 minutes, until liquid is gone and couscous is tender.

Fluff with a fork and stir in chopped cashews.