Celery and Cashew Couscous

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Celery and Cashew CouscousRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Soy sauce, brown sugar, celery, and cashews give this couscous a unique flavor. 


Serves 4 (serving size: 3/4 cup)


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3/4 cup unsalted chicken stock
3/4 cup uncooked couscous
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon lower-sodium soy sauce
1/2 teaspoon brown sugar
1 cup sliced celery
1 cup mung bean sprouts
3 1/2 tablespoons chopped unsalted cashews
2 tablespoons fresh cilantro


1. Bring stock to a boil in a small saucepan over high heat. Place couscous and salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.

2. Combine olive oil, lemon juice, soy sauce, and brown sugar in a bowl, stirring. Add celery and sprouts; toss. Stir in couscous. Sprinkle with cashews and cilantro.

Created date

July 2015

Nutritional Information

Calories 248
Fat 10.8 g
Satfat 1.7 g
Monofat 7.5 g
Polyfat 1.3 g
Protein 7 g
Carbohydrate 31 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 296 mg
Calcium 26 mg