Couscous with curry sauce

First, cut the red bell pepper into small cubes and fry it in a large frying pan. When it gets a little color, add the onion and garlic and continue frying until soft.

When poached, set aside a small portion (which we will later add to the sauce) and empty the can of whole coconut milk. Add salt, curry, turmeric and pepper. Stir frequently to mix everything and let it reduce for about 20-25 minutes over low heat.

In another pot we are going to prepare the cous cous. To do this, add the glass of water and heat the water until it is about to boil. At that moment, we remove the pot from the fire, add the couscous, a little EVOO and salt, homogenize and let the pot stand with the lid on. About 5 minutes later, the couscous will be ready and we carefully shelled it using a fork.

When the sauce is reduced, transfer it to a suitable container and blend it with a blender. Add the sofrito that we set aside. We add it back to the pan and add the peas, and we can leave it heating.

Finally, in a frying pan toast the cashews, raisins and add the couscous and stir well and that's it! The presentation of the dish is up to each one 😁.

I like to mix it all together and let it sit... so I don't miss any of the curry flavor.