This makes a colourful and flavourful side dish. I used Lemon & Saffron Orzo from Well Seasoned in Langley, but plain orzo would work as well.
1/3 cup cashews
1/4 cup onion, chopped
1/4 cup red pepper, chopped
1/4 cup green pepper chopped
1/4 cup raisins
1 cup Orzo
1-2 tsp Ras el Hanout
Salt to taste
1 tbsp olive oil
Bring pot of water to a boil. Add 1/2 tsp salt and orzo and cook until al dente. Drain and set aside.
Heat a large frying pan over medium heat. Add cashews; shake pan and dry roast the cashews until they are lightly browned. Remove nuts from the pan.
Add 1 tbsp olive oil to the pan. Add onion and sauté 2-3 minutes. Add peppers, raisins, Ras el Hanout and salt. Cook another minute then add drained orzo and cashews.
Stir gently until well combined and heated through.