Chadian Couscous Salad

Chadian Couscous Salad Recipe - A Delicious African Dish

Region / culture: Chad | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Chadian Couscous Salad is a flavorful and colorful dish that combines the traditional North African staple of couscous with a variety of vegetables, fruits, and nuts. This salad is not only delicious but also nutritious, making it a perfect addition to any meal.

History

Couscous is a staple food in many North African countries, including Chad. It is made from semolina wheat and is typically served with a variety of vegetables, meats, and spices. This Chadian Couscous Salad recipe puts a unique twist on the traditional dish by incorporating dried fruits, nuts, and citrus flavors.

Ingredients

1 cup diced carrots
0.25 cup minced dried apricots
1 tsp grated fresh gingerroot
1 tsp fresh grated lemon zest
1 tsp fresh orange zest
1 pinch saffron
0.25 tsp ground cumin
0.25 tsp ground coriander
0.25 tsp ground cinnamon
0.5 tsp salt
0.5 cup orange juice
1 tbsp fresh lemon juice
1 tbsp vegetable oil
1.5 cups water
0.5 cup diced red bell peppers
0.5 cup English peas (fresh or frozen)
1 cup quick-cooking couscous
0.25 cup pitted and chopped kalamata olives
2 tbsp toasted pine nuts
1 tbsp dried currants

How to prepare

In a non-reactive saucepan, add the first 14 ingredients.
Cover the pan and bring it to a boil. Then, lower the heat and simmer for about 5 minutes or until the carrots are just tender.
Add the bell pepper and cook for an additional 2 minutes.
Remove the pan from the burner and add the peas.
Stir in the couscous.
Cover the pan and let it sit for 10–15 minutes.
Fluff the couscous with a fork to mix it well.
Season to taste with salt and pepper.
Spoon the mixture onto individual plates and sprinkle with pine nuts and currants.

Variations

Add grilled chicken or shrimp for a protein boost.
Substitute dried cranberries or raisins for the dried apricots.
Use almonds or walnuts instead of pine nuts.

Cooking Tips & Tricks

Be sure to dice the carrots and bell peppers evenly to ensure even cooking.

- Toasting the pine nuts before adding them to the salad will enhance their flavor.

- Adjust the seasonings to suit your taste preferences.

Serving Suggestions

This salad can be served as a side dish or as a main course. It pairs well with grilled chicken or fish.

Cooking Techniques

Simmer the vegetables in a covered pan to retain their moisture and flavor.

- Fluff the couscous with a fork to prevent clumping.

Ingredient Substitutions

Use vegetable broth instead of water for added flavor.

- Substitute olive oil for vegetable oil.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to add the pine nuts and currants right before serving.

Presentation Ideas

Garnish the salad with fresh herbs, such as parsley or mint, for a pop of color.

Pairing Recommendations

Serve this salad with a crisp white wine or a fruity iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. To reheat, simply microwave the salad until warmed through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 6g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This salad is a good source of Vitamin A, Vitamin C, and Vitamin K.

Alergens

This recipe contains wheat (couscous) and nuts (pine nuts). It may also contain traces of gluten.

Summary

Chadian Couscous Salad is a nutritious dish that is rich in carbohydrates, healthy fats, and essential vitamins and minerals. It is a well-balanced meal that is perfect for a light lunch or dinner.

Summary

Chadian Couscous Salad is a delicious and nutritious dish that is perfect for any occasion. With its vibrant colors and flavors, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I found myself wandering through the bustling markets of N'Djamena, the capital city of Chad. I was on a journey to explore the culinary delights of this vibrant country, and little did I know that I was about to stumble upon a hidden gem.

As I meandered through the colorful stalls filled with exotic spices and fresh produce, a kind elderly woman caught my eye. She was sitting on a small stool, surrounded by a tantalizing array of ingredients. Intrigued, I approached her and struck up a conversation. She introduced herself as Amina, a local chef who had been cooking traditional Chadian dishes for decades.

Amina's warm smile and welcoming demeanor immediately put me at ease, and I found myself drawn to her like a moth to a flame. She invited me to sit down beside her, and with a twinkle in her eye, she began to share the secrets of her famous Chadian Couscous Salad.

The first step, she explained, was to prepare the couscous. She showed me how to steam the grains to perfection, using a special technique that ensured they were light and fluffy. As the couscous cooked, Amina chopped up a colorful assortment of vegetables – ripe tomatoes, crisp cucumbers, and sweet bell peppers. The vibrant colors and fresh aromas filled the air, making my mouth water in anticipation.

Next, Amina mixed together a tangy vinaigrette made from lemon juice, olive oil, and a blend of fragrant spices. She drizzled the dressing over the couscous and vegetables, tossing everything together with a gentle hand. The salad came together like a work of art, each ingredient complementing the others perfectly.

As we sat down to enjoy the fruits of our labor, Amina shared stories of her childhood in Chad and the rich culinary traditions that had been passed down through generations. She spoke of family gatherings filled with laughter and love, where food played a central role in bringing people together.

As I savored each bite of the Chadian Couscous Salad, I felt a deep sense of connection to this beautiful country and its people. The flavors were unlike anything I had ever tasted before – bold and earthy, with a hint of spice that lingered on the tongue.

Before I left, Amina presented me with a handwritten copy of the recipe for the Chadian Couscous Salad. She urged me to share it with my own loved ones, so that the tradition could continue to spread far and wide. I promised her that I would, and with a grateful heart, I bid her farewell.

Over the years, I have made the Chadian Couscous Salad countless times, each batch as delicious as the last. It has become a staple in my own kitchen, a reminder of that fateful day in N'Djamena when I discovered a recipe that would forever hold a special place in my heart.

As I sit here now, penning down the story of how I learned to make this incredible dish, I can't help but smile. Amina's spirit lives on in every bite of Chadian Couscous Salad that I prepare, a testament to the power of food to bring people together and create lasting memories. And for that, I am eternally grateful.