Couscous with Currants and Cumin

Couscous with Currants and Cumin Recipe from Egypt

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

Vegetarian diet

Introduction

Couscous with Currants and Cumin is a flavorful and aromatic dish that combines the sweetness of currants with the earthy warmth of cumin. This dish is easy to prepare and makes a great side dish or light meal.

History

Couscous is a staple food in North African cuisine, particularly in countries like Morocco, Algeria, and Tunisia. It is made from semolina wheat and is traditionally steamed and fluffed with a fork to create light and fluffy grains. Currants are small, dried grapes that add a sweet and tangy flavor to dishes. Cumin is a spice commonly used in Middle Eastern and Indian cooking, known for its warm and slightly bitter taste.

Ingredients

1 cup water
1 cup couscous
0.5 cup currants
2 tsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp fresh ginger, finely grated
1 tsp toasted cumin seed
1 orange, grated (zest of)
1 tbsp fresh coriander, finely chopped (cilantro)
salt
hot chili flakes

How to prepare

1. In a saucepan, bring water to a boil.
2. Stir in couscous and currants.
3. Cover and remove from heat. Let it stand for 5 minutes.
4. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion, garlic, and ginger.
5. Sauté for 3 minutes or until tender.
6. Add cumin seeds.
7. Sauté for 1 minute. Using a fork, fluff the couscous and currants.
8. Stir in the onion mixture, orange zest, and coriander.
9. Add salt and hot chili flakes to taste.

Variations

Add diced vegetables like bell peppers, zucchini, or tomatoes for added color and flavor.
Substitute raisins or dried cranberries for the currants.
Use different herbs like parsley or mint for a fresh twist.

Cooking Tips & Tricks

Be sure to fluff the couscous with a fork after cooking to separate the grains and prevent clumping.

- Toasting the cumin seeds before adding them to the dish will enhance their flavor.

- Adjust the amount of chili flakes to suit your spice preference.

Serving Suggestions

Serve Couscous with Currants and Cumin as a side dish with grilled chicken or fish. It also pairs well with roasted vegetables or a fresh salad.

Cooking Techniques

Steaming the couscous with currants helps infuse the grains with flavor.

- Sautéing the onion, garlic, and ginger before adding them to the couscous adds depth to the dish.

Ingredient Substitutions

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

- Swap out the currants for dried apricots or figs.

Make Ahead Tips

Prepare the couscous mixture ahead of time and reheat it gently on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the dish with fresh cilantro leaves or a sprinkle of toasted almonds for added texture and visual appeal.

Pairing Recommendations

Pair Couscous with Currants and Cumin with a glass of crisp white wine or a refreshing mint tea for a complete meal experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to prevent drying out.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 3g

- Sugars: 8g

Fats

- Total Fat: 4g

- Saturated Fat: 1g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin C: 5mg

- Iron: 2mg

Alergens

Contains wheat (couscous)

Summary

This dish is a good source of carbohydrates, fiber, and essential vitamins and minerals. It is relatively low in fat and calories, making it a healthy choice for a balanced diet.

Summary

Couscous with Currants and Cumin is a delicious and nutritious dish that is easy to prepare and full of flavor. With a balance of sweet, savory, and spicy elements, this dish is sure to become a favorite in your recipe repertoire. Enjoy it as a side dish or light meal for a satisfying and satisfying dining experience.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Couscous with Currants and Cumin. It was a warm summer day, and I was visiting my friend Sarah at her house. Sarah's mother was in the kitchen, preparing a delicious meal for us. The savory aroma of cumin filled the air, and I couldn't help but be drawn to the stove to see what she was cooking.

As I watched Sarah's mother work her magic in the kitchen, I noticed a small notebook sitting on the counter. Curious, I picked it up and flipped through the pages. It was filled with handwritten recipes, some passed down from generations past, others collected from friends and family over the years. And there it was, the recipe for Couscous with Currants and Cumin.

I was intrigued by the combination of flavors and textures in the recipe. The sweet currants, the earthy cumin, the fluffy couscous - it sounded like a dish that would delight the senses. I asked Sarah's mother about the recipe, and she smiled and told me that it was a family favorite, passed down from her grandmother.

I knew then and there that I had to learn how to make this dish myself. I begged Sarah's mother to teach me, and she graciously agreed. She walked me through each step, showing me how to toast the cumin seeds until they released their fragrance, how to plump the currants in warm water, how to fluff the couscous with a fork to ensure it was light and airy.

As I cooked alongside Sarah's mother, I listened to her stories about her grandmother, who had been an incredible cook with a knack for creating delicious meals out of simple ingredients. She told me about how her grandmother would spend hours in the kitchen, experimenting with different flavors and textures until she had created a masterpiece.

By the time the couscous was ready, my mouth was watering in anticipation. I took a bite, and it was even better than I had imagined. The sweetness of the currants paired perfectly with the warmth of the cumin, creating a dish that was both comforting and exotic. I knew then and there that this recipe would become a staple in my own kitchen.

Over the years, I have made this dish countless times, each time tweaking the recipe to suit my own tastes. I have shared it with friends and family, who have all marveled at the unique combination of flavors. And every time I make it, I think back to that sunny day in Sarah's kitchen, where I first learned how to make Couscous with Currants and Cumin.

As I sit here now, surrounded by my own collection of recipes, I am grateful for the opportunity to learn from Sarah's mother and to carry on the tradition of creating delicious meals that bring joy to those around me. And as I take a bite of the couscous, I am reminded once again of the power of food to connect us to the past and to the people we love.