Curried Cashew Couscous - cooking recipe

Ingredients

1 cup couscous (whole wheat if possible)
1 salt-free vegetable bouillon cube
1 cup frozen green pea, thawed
2 tablespoons walnut oil or 2 tablespoons flax seed oil
1/2 cup chopped cashews
1 teaspoon curry powder (or more to taste)
1 teaspoon grated fresh ginger (or more to taste) or 1 teaspoon jarred ginger (or more to taste)
1/2 teaspoon turmeric
1/2 1/2 cup dried cranberries or 1/2 cup dried cherries
2 green onions, thinly sliced
salt & freshly ground black pepper

Preparation

Combine couscous with 2 cups water and bouillon cube in a large skillet or stir-fry pan.
Bring to a simmer, cover and let stand off the heat for 5 to 10 minutes or until water has been absorbed.
Add remaining ingredients, stir together, then cook, stirring often, for 2 to 3 minutes longer.
Transfer to serving bowl and serve immediately.