In a Dutch oven, melt the butter over medium heat, add the couscous, and stir until lightly toasted, 2-3 minutes.

Remove from the heat, add 1 ½ cups vegetable stock, and immediately cover and allow to sit for 5 minutes.

Meanwhile, chop the onions and red pepper, and measure out the spices.

Remove the cooked couscous from the Dutch oven into a bowl and set aside.

Return the Dutch oven to medium-low heat and add the olive oil.

Add the onions and red peppers to the Dutch oven and sauté for 5 minutes or until softened.

Then, add the garlic and stir for 1 additional minute.

Add all the spices and stir for 1 minute or until fragrant.

Finally, add the thawed peas and carrots and the remaining ¼ cup of vegetable broth, scraping the brown bits from the bottom of the pan until the vegetables are heated through.

Remove from the heat. Return the couscous to the Dutch oven and add the cashews and parsley, stirring until blended.

Serve with a splash of hot sauce if desired.