Couscous with Currants

Couscous with Currants Recipe from Morocco | Ingredients include Chickpeas, Cumin, and Lemon Juice

Region / culture: Morocco | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 2

Introduction

Couscous with currants is a delicious and nutritious dish that is perfect for a quick and easy meal. This recipe combines the nutty flavor of couscous with the sweetness of currants, creating a unique and flavorful dish that is sure to please your taste buds.

History

Couscous is a traditional North African dish that has been enjoyed for centuries. It is made from tiny granules of durum wheat that are steamed and fluffed to create a light and fluffy texture. Currants, which are small dried grapes, add a sweet and tangy flavor to the dish, making it a popular choice for both savory and sweet recipes.

Ingredients

0.67 cup chicken broth
0.33 cup couscous
1 tsp olive oil
2 tbsp sliced green onions
1 clove garlic
0.33 cup diced tomatoes, seeded and diced
0.25 cup drained chickpeas
2 tbsp currants
1 dash ground cumin
2 tbsp chopped fresh parsley
2 tbsp lemon juice
0.25 tsp pepper

How to prepare

Bring the broth to a boil, then stir in the couscous. Cover the pot and remove it from the heat.
Let the couscous stand for 5 minutes, then fluff it with a fork.
Heat the oil in a skillet over medium-high heat.
Add the green onions and garlic, and cook for 1 minute.
Add the couscous, tomato, chickpeas, currants, and cumin. Cook for 2 minutes.
Remove the skillet from the heat and stir in the parsley, lemon juice, and pepper.

Variations

Add in chopped nuts, such as almonds or pistachios, for added crunch and flavor.
Swap out the currants for dried cranberries or raisins for a different flavor profile.
Stir in a spoonful of harissa paste or hot sauce for a spicy kick.

Cooking Tips & Tricks

Be sure to fluff the couscous with a fork after cooking to ensure a light and fluffy texture.

- Adjust the seasonings to suit your taste preferences, adding more or less cumin, lemon juice, or pepper as desired.

- Feel free to add in additional vegetables or protein, such as diced bell peppers, cooked chicken, or shrimp, to make this dish even more filling and satisfying.

Serving Suggestions

Serve the couscous with currants as a side dish alongside grilled chicken, fish, or vegetables. It also makes a delicious vegetarian main course when paired with a fresh salad or roasted vegetables.

Cooking Techniques

Use a fork to fluff the cooked couscous to prevent it from becoming clumpy.

- Cook the couscous in chicken broth for added flavor, or use vegetable broth for a vegetarian option.

Ingredient Substitutions

Use quinoa or rice in place of couscous for a gluten-free alternative.

- Substitute dried apricots or prunes for the currants for a different flavor twist.

Make Ahead Tips

Cook the couscous ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish the couscous with a sprinkle of chopped fresh parsley or cilantro for a pop of color. - Serve the dish in individual bowls or on a platter for a beautiful presentation.

Pairing Recommendations

Pair the couscous with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish.

- Serve the couscous with a side of tzatziki sauce or hummus for added creaminess and flavor.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the couscous in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 3g

- Sugars: 6g

Fats

- Total Fat: 2g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 5% DV

- Vitamin C: 10% DV

- Calcium: 2% DV

- Iron: 6% DV

Alergens

Contains wheat

Summary

This couscous with currants recipe is a healthy and flavorful dish that is low in fat and calories. It is a good source of carbohydrates, fiber, and protein, making it a satisfying and nutritious meal option.

Summary

Couscous with currants is a delicious and nutritious dish that is perfect for a quick and easy meal. With a combination of nutty couscous, sweet currants, and flavorful seasonings, this dish is sure to become a new favorite in your recipe rotation. Enjoy it as a side dish or main course, and feel good knowing that you are nourishing your body with a healthy and satisfying meal.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Couscous with Currants. The air was filled with the aromas of spices and herbs as I wandered through the bustling market in Marrakesh, Morocco. I had always been drawn to the vibrant colors and exotic flavors of North African cuisine, and that day, I was determined to bring a taste of it back home with me.

I found myself at a small stall nestled in a corner of the market, where an elderly woman with weathered hands and a warm smile was selling an array of spices and grains. As I browsed her collection, she noticed my curiosity and invited me to sit down at a small table where she had set out a steaming bowl of couscous with currants.

She told me that the recipe had been passed down through generations of her family, and that she had learned it from her own grandmother many years ago. The couscous was fluffy and light, with a hint of sweetness from the currants that were plumped up and bursting with flavor. It was a simple yet delicious dish that spoke volumes about the culture and tradition of the region.

I was captivated by the story behind the recipe and asked the woman if she would be willing to share it with me. She smiled and nodded, and together we set to work recreating the dish. She showed me how to prepare the couscous by steaming it in a special pot called a couscoussier, allowing the grains to absorb the flavors of the broth and spices without becoming mushy.

We added a medley of vegetables and herbs to the couscous, including carrots, onions, and parsley, along with a generous sprinkling of currants that had been soaked in warm water to plump them up. The aroma that wafted from the pot was intoxicating, and I knew that this recipe would become a treasured favorite in my own kitchen.

As we sat down to enjoy the meal, the woman shared more stories with me about her family and their traditions. She spoke of the importance of gathering together around a shared meal, of passing down recipes from one generation to the next, and of the love and care that went into every dish that was prepared.

I left the market that day with a full belly and a heart filled with gratitude for the kindness and generosity of the woman I had met. I knew that I would always cherish the memory of that day and the recipe for Couscous with Currants that had been shared with me.

Back home, I recreated the dish for my own family, sharing with them the stories and traditions that had been passed down to me. The flavors of the couscous brought us back to the bustling market in Marrakesh, where the air was filled with the scents of spices and the laughter of people coming together to share a meal.

Over the years, I have continued to make the recipe for Couscous with Currants, each time adding my own twist and memories to the dish. It has become a staple in our family, a symbol of the connections we share and the traditions we hold dear.

As I sit here now, reflecting on that day in the market and the recipe that has brought so much joy and flavor into our lives, I am grateful for the serendipitous encounter that led me to discover the wonders of North African cuisine. The recipe for Couscous with Currants will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.