This is a wonderful dish, and not just because of the alliteration.
Dry roast a handful of cashews. No, dry roast several handfuls, then you can save some for later.
(Dry roast just means heat it without fat, either in a pan or in the oven / grill.) This will bring out the sweet nutty flavour of the cashews.
Fry up some Thai green curry paste and add some diced courgette. When it's nearly done pour in a load of boiling water then throw in the cous cous and stir. Keep doing this till you get a cous cousish texture. Add a load of cashews and mix in till it's pretty.
Thinly slice an onion or two, fry it up with a bit of sugar then add a load of chopped chard. When it's wilting throw in some tinned sweetcorn.
So!
Spoon the sweet vegetables on to a bed of fragrant cous cous and sprinkle with cashews. (Gastro speak-a-go-go.)
This can be prepared pretty quickly; I think it took me about 7.42 minutes.
