Simple Couscous

Simple Couscous Recipe from North Africa | Olive Oil, Garlic, Chicken Broth, Cumin, Butter

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

Introduction

Couscous is a versatile and easy-to-make dish that originates from North Africa. It is a staple in many Middle Eastern and Mediterranean cuisines, and is often served as a side dish or as a base for a variety of toppings and sauces.

History

Couscous has been a traditional food in North Africa for centuries, with its origins dating back to the Berber people. It is made from semolina wheat that is steamed and fluffed to create a light and fluffy texture. Over time, couscous has spread to other parts of the world and has become a popular dish in many different cultures.

Ingredients

2 tbsp olive oil
1.5 cups couscous
1 tsp minced garlic
2 cups chicken broth
0.5 tsp cumin
2 tbsp butter
salt and freshly ground black pepper

How to prepare

Heat the olive oil in a small saucepan.
Add the couscous and sauté for a minute or two to coat.
Add the garlic and sauté for a few seconds.
Then add the broth and spice of choice.
Cook for 2 minutes until the liquid appears absorbed.
Remove from heat, fluff up with two forks, and stir in the butter.
Leave to steam, covered, for 10 minutes, then season with salt and pepper.
Transfer to an ovenproof dish and finish steaming in a 375°F (191°C) oven for 5 to 10 minutes.

Variations

You can customize this recipe by adding in different spices, herbs, or vegetables to create a unique flavor profile.

Cooking Tips & Tricks

Make sure to use a good quality chicken broth for the best flavor.

- Fluff the couscous with a fork after cooking to prevent clumping.

- You can add in additional spices or herbs to customize the flavor to your liking.

Serving Suggestions

Couscous can be served as a side dish with grilled meats or vegetables, or as a base for stews and tagines.

Cooking Techniques

The key to making perfect couscous is to fluff it with a fork after cooking to prevent clumping and ensure a light and fluffy texture.

Ingredient Substitutions

You can use vegetable broth instead of chicken broth for a vegetarian version of this recipe.

Make Ahead Tips

You can make the couscous ahead of time and reheat it in the oven before serving.

Presentation Ideas

Serve the couscous in a decorative dish and garnish with fresh herbs or a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Couscous pairs well with grilled meats, roasted vegetables, or a tangy yogurt sauce.

Storage and Reheating Instructions

Store any leftover couscous in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

One serving of couscous contains approximately 220 calories.

Carbohydrates

Couscous is a good source of carbohydrates, providing energy for your body. One serving of couscous contains approximately 36 grams of carbohydrates.

Fats

Couscous is low in fat, with one serving containing only 4 grams of fat.

Proteins

Couscous is a moderate source of protein, with one serving containing around 6 grams of protein.

Vitamins and minerals

Couscous is a good source of vitamins and minerals, including iron, magnesium, and B vitamins.

Alergens

Couscous is made from wheat, so it is not suitable for those with gluten allergies or sensitivities.

Summary

Couscous is a nutritious and versatile dish that is low in fat and calories, while providing a good source of carbohydrates, protein, and vitamins and minerals.

Summary

Couscous is a simple and delicious dish that can be easily customized to suit your taste preferences. With its light and fluffy texture and versatile flavor profile, couscous is sure to become a staple in your kitchen.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Simple Couscous. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a talented cook, and I spent countless hours by her side in the kitchen, watching and learning as she worked her magic with ingredients and flavors.

One day, as I was leafing through an old cookbook that belonged to my grandmother, I came across a simple recipe for couscous. I had never tried couscous before, but the description in the cookbook sounded delicious – fluffy grains of semolina steamed to perfection and served with a flavorful sauce. I knew I had to give it a try.

I showed the recipe to my grandmother, who smiled and nodded her approval. She told me that couscous was a traditional dish in many cultures, and that it was surprisingly easy to make. She offered to teach me how to prepare it, and I eagerly accepted.

We gathered the ingredients – couscous, water, olive oil, salt, and a variety of vegetables and herbs for the sauce. My grandmother showed me how to prepare the couscous by steaming it in a special pot called a couscoussier. She explained that the key to perfect couscous was to steam it twice, allowing the grains to absorb the flavors of the sauce.

As the couscous cooked, my grandmother taught me how to prepare the sauce. We sautéed onions, garlic, and a medley of vegetables in olive oil, then added a blend of spices – cumin, coriander, and paprika – to create a fragrant and flavorful base. We then poured in a mixture of water and tomato paste, allowing the sauce to simmer and thicken.

Once the couscous was cooked and the sauce was ready, we assembled the dish. I was amazed at how simple and yet how delicious it looked – the fluffy grains of couscous piled high on a platter, topped with the savory sauce and garnished with fresh herbs.

My grandmother and I sat down to enjoy our creation, and with the first bite, I knew that I had discovered a new favorite dish. The couscous was light and fluffy, with a subtle nutty flavor that paired perfectly with the rich and savory sauce. I couldn't believe that something so simple could be so satisfying.

Over the years, I have made this recipe for Simple Couscous countless times, each time recalling the sense of anticipation and excitement that I felt when I first discovered it. I have shared it with friends and family, and it has become a staple in my own kitchen.

I am grateful to my grandmother for passing down her knowledge and love of cooking to me. Through her teachings, I have learned not only how to create delicious meals, but also how to appreciate the joy and satisfaction that comes from sharing good food with loved ones.

As I sit here now, reflecting on the journey that led me to this recipe for Simple Couscous, I am filled with gratitude for the memories and experiences that have shaped me into the cook that I am today. And I know that I will continue to cherish and pass down this recipe for generations to come.