25 minutes
3 servings

• 1 cup precooked cous cous
• 1 small coffee-cup cashews, toasted until golden
• A little bounch dulse seaweed, soaked
• ½ teaspoon curry
• ½ teaspoon harissa
• Veggie stock
• Olive oil
• Sea salt

Dehydrate the cous cous with some veggie bro – sadly made with veggie stock, but if you have the proper one it is better -. Cover it with the bro and let it rest for about 10 minutes. In a frying pan heat some oil and add curry and harissa. Stir and add dulse seaweed. Let it cook for about 3-4 minutes. Add this aromatic oil to the cous cous and mix energetically. Let the bran flavour for about 10 minutes, sprinkle with cashews and serve.