Spiced Couscous with Cantaloupe

Moroccan Couscous with Cantaloupe, Yogurt, Peanuts, and Mint Recipe

Region / culture: Morocco | Servings: 4 |

Vegetarian diet

Introduction

Spiced Couscous with Cantaloupe is a refreshing and flavorful dish that combines the sweetness of cantaloupe with the warm spices of cinnamon. This dish is perfect for a light and healthy meal or as a side dish for a summer barbecue.

History

Couscous is a traditional North African dish made from steamed semolina grains. It is often served as a base for stews or as a side dish. Cantaloupe, on the other hand, is a sweet and juicy melon that is commonly enjoyed on its own or in fruit salads. The combination of couscous and cantaloupe in this recipe creates a unique and delicious dish that is sure to impress.

Ingredients

1.33 cups of water
0.5 tsp of cinnamon
0.5 cups of couscous
1 large cantaloupe
1 cup of fruit flavored yogurt
0.33 cups of roasted peanuts
0.25 cups of golden raisins
2 tbsp of minced fresh mint leaves

How to prepare

Bring water to a boil in a small saucepan; add couscous and cinnamon, and stir well.
Remove the pan from heat, cover, and let it rest for 5 minutes.
Remove the lid and allow the couscous to cool.
Rinse the cantaloupe and cut it in half; remove the seeds and pulp.
Trim the outer skin from the cantaloupe, but leave each piece in halves.
Mix the cooled couscous with yogurt, peanuts, and raisins, blending well.
Set the cantaloupes on a serving platter and stuff the center cavity with the couscous mixture; garnish with chopped mint.
Serve.

Variations

You can substitute the cantaloupe with honeydew melon or watermelon for a different flavor profile.
Add a sprinkle of ground cumin or coriander to the couscous mixture for a more exotic taste.
For a vegan version, you can use coconut yogurt instead of dairy yogurt.

Cooking Tips & Tricks

Make sure to let the couscous cool before mixing it with the yogurt, peanuts, and raisins to prevent the yogurt from curdling.

- You can customize this recipe by adding other fruits or nuts to the couscous mixture for added flavor and texture.

- For a more savory twist, you can add a sprinkle of salt and pepper to the couscous mixture before stuffing the cantaloupe halves.

Serving Suggestions

This dish can be served as a light lunch or dinner on its own, or as a side dish to grilled chicken or fish. It can also be served as a refreshing appetizer at a summer party or barbecue.

Cooking Techniques

The key cooking technique for this recipe is steaming the couscous and allowing it to cool before mixing it with the other ingredients. This helps the flavors to meld together and creates a light and fluffy texture.

Ingredient Substitutions

If you don't have cantaloupe, you can use any other type of melon or fruit with a similar texture. You can also substitute the peanuts with almonds or cashews for a different nutty flavor.

Make Ahead Tips

You can prepare the couscous mixture ahead of time and store it in the refrigerator until ready to stuff the cantaloupe halves. This dish is best served fresh, so make sure to assemble it just before serving.

Presentation Ideas

To make this dish more visually appealing, you can garnish it with a sprinkle of chopped fresh mint leaves or a drizzle of honey. You can also serve it in individual bowls or on a bed of lettuce for a more elegant presentation.

Pairing Recommendations

This dish pairs well with grilled chicken, fish, or shrimp. It also goes well with a crisp white wine or a fruity iced tea.

Storage and Reheating Instructions

This dish is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the dish until warmed through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 3g

- Sugars: 18g

Fats

- Total Fat: 9g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 67% DV

- Vitamin C: 61% DV

- Calcium: 10% DV

- Iron: 12% DV

Alergens

Contains peanuts and dairy (yogurt)

Summary

This dish is a good source of carbohydrates, healthy fats, and protein. It is also rich in vitamins A and C, making it a nutritious and delicious choice for a meal or snack.

Summary

Spiced Couscous with Cantaloupe is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its unique combination of flavors and textures, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Spiced Couscous with Cantaloupe. It was many years ago when I was visiting a bustling market in Marrakech, Morocco. The air was filled with exotic spices and the sound of vendors shouting out their wares. As I wandered through the narrow aisles, my senses were overwhelmed by the vibrant colors and enticing aromas.

I stumbled upon a small stall run by a friendly elderly woman who was selling an array of spices and dried fruits. Intrigued by the unique ingredients, I struck up a conversation with her. She told me that she had been making traditional Moroccan dishes for over 50 years and graciously offered to share one of her favorite recipes with me.

The recipe she shared with me that day was for Spiced Couscous with Cantaloupe. I had never heard of such a combination before, but the thought of the sweet, juicy cantaloupe paired with the warm, fragrant spices intrigued me. The woman explained that the dish was a perfect balance of flavors and textures, combining the nutty couscous with the delicate sweetness of the cantaloupe and the bold spices of cinnamon, cumin, and coriander.

I eagerly accepted her offer to teach me how to make the dish, and we spent the afternoon in her humble kitchen, surrounded by the intoxicating scents of simmering spices and fresh produce. She patiently guided me through each step of the process, demonstrating how to toast the couscous until it was golden brown, and how to infuse it with the rich flavors of the spices.

As we worked together, I listened intently as she shared stories of her life in Morocco and the traditions of her family. She spoke of the importance of food in bringing people together, and how the act of cooking and sharing a meal can create a sense of community and connection.

After several hours of cooking and chatting, the dish was finally ready. I eagerly spooned the fragrant couscous onto a plate and garnished it with slices of ripe cantaloupe. The first bite was a revelation - the flavors exploded on my tongue, each bite a perfect blend of sweet and savory, spicy and refreshing.

I thanked the woman profusely for her generosity and wisdom, promising to carry on the tradition of making Spiced Couscous with Cantaloupe in my own kitchen. As I left her home that day, I felt a deep sense of gratitude for the experience and a renewed appreciation for the power of food to bring people together.

Since that day, I have made Spiced Couscous with Cantaloupe countless times, each time recalling the lessons I learned from that kind woman in Marrakech. The dish has become a staple in my repertoire, a reminder of the beauty and richness of Moroccan cuisine and the importance of passing on traditions from one generation to the next.

As I prepare the dish now, I can still hear the echoes of the bustling market and the gentle voice of the woman guiding me through each step. And as I take my first bite, I am transported back to that sun-drenched afternoon in Morocco, filled with gratitude for the gift of learning a new recipe and the joy of sharing it with loved ones.