Couscous
Couscous is a versatile and delightful dish that has captivated food lovers around the globe. Traditionally made from steamed semolina, this North African staple serves as an excellent base for various toppings, making it an ideal canvas for flavors. Whether you’re enjoying it with roasted vegetables, meats, or in a fresh salad, couscous is easy to prepare and incredibly satisfying. Let’s dive into the ingredients and steps to create this wonderful dish at home.
Ingredients
• 1 cup couscous
• 1 cup vegetable or chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 cup chopped parsley
• 1/4 cup raisins
• 1/4 cup toasted almonds, chopped
• 1 carrot, diced
• 1 bell pepper, diced
• Lemon wedges for serving
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 10 minutes.
Nutritional Value
Per serving (1/4 of recipe):
• Calories: 180
• Protein: 5g
• Fat: 7g
• Carbohydrates: 27g
• Fiber: 2g
• Sugar: 2g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. Begin by boiling the broth in a medium saucepan.
2. Add salt and olive oil to the boiling broth.
3. Once boiling, remove the saucepan from heat.
4. Stir in the couscous, ensuring it is fully submerged.
5. Cover the saucepan with a lid and let it sit for 5 minutes.
6. Fluff the couscous with a fork after 5 minutes.
7. In a separate pan, sauté diced carrots and bell peppers until tender.
8. Combine the sautéed vegetables with the couscous.
9. Stir in chopped parsley and raisins.
10. Serve warm, garnished with toasted almonds and lemon wedges.
Alternative Ingredients
You can easily substitute vegetables based on your preference. Zucchini, peas, or sweet potatoes work well. For a gluten-free option, use quinoa instead of couscous.
Serving and Pairings
Couscous pairs beautifully with grilled chicken, lamb, or fish. It also complements roasted vegetables and can be served alongside a refreshing salad.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply add a splash of water and microwave until warm. Couscous can be frozen, though the texture may change slightly upon thawing.
Cooking Mistakes
- Using too much liquid can make couscous mushy.
- Not letting it sit covered can result in undercooked grains.
- Overcooking the vegetables can lead to a loss of texture.
- Forgetting to fluff the couscous can make it clump together.
- Skipping salt in the broth can make the dish bland.
Helpful Tips
- Use broth instead of water for more flavor.
- Experiment with spices like cumin or coriander for added depth.
- Mix in herbs for a fresh touch.
- Consider adding protein like chickpeas for a complete meal.
FAQs
What is couscous made from?
Couscous is typically made from steamed semolina wheat granules. It’s a staple in North African cuisine, often served as a side dish or base for various toppings.
Is couscous gluten-free?
No, traditional couscous contains gluten as it is made from wheat. However, there are gluten-free alternatives like quinoa or rice-based couscous available.
How do you cook couscous?
Couscous is cooked by combining it with boiling broth or water, covering it, and letting it steam for a few minutes. Fluff it with a fork before serving.
Can you eat couscous cold?
Yes, couscous can be enjoyed cold in salads or as a side dish. It absorbs flavors well and works nicely with vinaigrettes.
How long does couscous last?
Cooked couscous can be stored in the refrigerator for up to three days and can be frozen for longer storage, though texture may be affected.
Conclusion
Couscous is not only easy to prepare but also incredibly versatile, making it a fantastic addition to any meal. With its delightful texture and ability to absorb flavors, it can be tailored to suit various tastes. Try this recipe and explore the endless possibilities that couscous has to offer!
Couscous
Ingredients
- 1 cup couscous
- 1 cup vegetable or chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 cup chopped parsley
- 1/4 cup raisins
- 1/4 cup toasted almonds chopped
- 1 carrot diced
- 1 bell pepper diced
- Lemon wedges for serving
Instructions
- Boil the broth in a medium saucepan.
- Add salt and olive oil to the boiling broth.
- Remove the saucepan from heat and stir in the couscous.
- Cover the saucepan with a lid and let it sit for 5 minutes.
- Fluff the couscous with a fork after 5 minutes.
- Sauté diced carrots and bell peppers in a separate pan until tender.
- Combine the sautéed vegetables with the couscous.
- Stir in chopped parsley and raisins.
- Serve warm, garnished with toasted almonds and lemon wedges.
