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Dehydrated Recipes

Curried Cashew Couscous | Commercial Dehydrators

This curry cashew couscous is a super tasty dish, made from a blend of cashews, spices & coconut milk. Ideal for snacking on or pairing with other dishes, it’s a healthy way to make your evening meal more balanced and filling – guaranteed to impress your friends!

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Machine recommendation
Recommended machine
Servings Icon
Serves
2 Serves
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
6 hours 30 minutes
Ingredients
  • 1/2 cup dried vegetables (peas, carrots, etc.)
  • 1 cup couscous
  • 2 tablespoons coconut milk powder
  • 1 & 1/2 curry powder
  • 2 chicken bouillon cube or powder
  • 1 teaspoon dried cilantro (optional)

Combine in a separate snack-size bag

  • 1/2 cup golden raisins
  • 1/2 cup cashews
  • oil or butter (optional)
Ingredients
macros
  • 1/2 cup dried vegetables (peas, carrots, etc.)
  • 1 cup couscous
  • 2 tablespoons coconut milk powder
  • 1 & 1/2 curry powder
  • 2 chicken bouillon cube or powder
  • 1 teaspoon dried cilantro (optional)

Combine in a separate snack-size bag

  • 1/2 cup golden raisins
  • 1/2 cup cashews
  • oil or butter (optional)
Instructions
  1. ��Pack  golden  raisins  and  cashews  in  a  snack-size bag. And if using, pack butter separately.
  2. Thaw,  steam,  and  dehydrate  the  vegetables  in  the dehydrator at 135°F (57°C) for 6 hours or until dry.
  3. Combine  the  dehydrated  vegetables  and  the remaining ingredients in a Ziploc bag.

To Rehydrate

  1. Add about 2 & 1/2 cups of boiled water to a bowl, add the  mix  in  the  Ziploc  bag  to  the  water,  and  stir.
  2. Allow sitting for 15 minutes in a cozy.  
  3. When  it's  well-rehydrated  and  all  the  water  is absorbed,  add  butter  or  oil  (optional)  to  enhance the  taste.  Top  it  with  the  cashews  and  golden raisins.    

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Machine recommendation
Main image
Prep time icon
Serves
2 Serves
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
6 hours 30 minutes
Ingredients
  • 1/2 cup dried vegetables (peas, carrots, etc.)
  • 1 cup couscous
  • 2 tablespoons coconut milk powder
  • 1 & 1/2 curry powder
  • 2 chicken bouillon cube or powder
  • 1 teaspoon dried cilantro (optional)

Combine in a separate snack-size bag

  • 1/2 cup golden raisins
  • 1/2 cup cashews
  • oil or butter (optional)
Ingredients
macros
  • 1/2 cup dried vegetables (peas, carrots, etc.)
  • 1 cup couscous
  • 2 tablespoons coconut milk powder
  • 1 & 1/2 curry powder
  • 2 chicken bouillon cube or powder
  • 1 teaspoon dried cilantro (optional)

Combine in a separate snack-size bag

  • 1/2 cup golden raisins
  • 1/2 cup cashews
  • oil or butter (optional)
Instructions
  1. ��Pack  golden  raisins  and  cashews  in  a  snack-size bag. And if using, pack butter separately.
  2. Thaw,  steam,  and  dehydrate  the  vegetables  in  the dehydrator at 135°F (57°C) for 6 hours or until dry.
  3. Combine  the  dehydrated  vegetables  and  the remaining ingredients in a Ziploc bag.

To Rehydrate

  1. Add about 2 & 1/2 cups of boiled water to a bowl, add the  mix  in  the  Ziploc  bag  to  the  water,  and  stir.
  2. Allow sitting for 15 minutes in a cozy.  
  3. When  it's  well-rehydrated  and  all  the  water  is absorbed,  add  butter  or  oil  (optional)  to  enhance the  taste.  Top  it  with  the  cashews  and  golden raisins.    

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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/