Arab-style Couscous

Ingredients

While the original North African couscous is traditionally prepared with a variety of spices and ingredients, Arab-style couscous incorporates flavors commonly found in Arab cuisine. This adaptation includes the use of aromatic spices like cumin, coriander, and cinnamon, which infuse the dish with a distinct Arab flair. Additionally, the choice of vegetables and herbs may vary to align with the preferences and availability of ingredients in Arab cuisine. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 carrot, diced 1 carrot, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (200g) chickpeas, cooked 1 cup (200g) chickpeas, cooked
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh mint, chopped 1/4 cup (15g) fresh mint, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal): 350
• Fat: 6g (Saturated Fat: 1g)
• Carbohydrates: 68g (Sugar: 18g)
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring 4 cups (950ml) of water to a boil.
2. 2.
   Place the couscous in a heatproof bowl and pour the boiling water over it. Cover the bowl with a clean kitchen towel and let it sit for 10 minutes.
3. 3.
   Fluff the couscous with a fork to separate the grains.
4. 4.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
5. 5.
   Add the ground cumin, ground coriander, and ground cinnamon to the pan, and cook for an additional minute to release their flavors.
6. 6.
   Add the diced carrot, zucchini, and red bell pepper to the pan. Sauté for 5-7 minutes, or until the vegetables are tender.
7. 7.
   Stir in the cooked chickpeas, raisins, fresh parsley, and fresh mint. Cook for another 2 minutes to allow the flavors to meld together.
8. 8.
   Add the cooked couscous to the pan and mix well to combine all the ingredients. Season with salt and pepper to taste.
9. 9.
   Remove from heat and let the couscous rest for a few minutes before serving.
10. 10.
    Garnish with additional fresh herbs, if desired, and serve hot.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after cooking to ensure light and fluffy grains.
• Fresh herbs — Add the fresh parsley and mint just before serving to preserve their vibrant flavors.
• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the dish to remove excess sodium.

Tips & Tricks

• For added richness, drizzle some extra olive oil over the couscous before serving.
• Customize the vegetable selection based on seasonal availability and personal preference.
• To enhance the flavors, toast the spices in a dry pan before adding them to the dish.
• Experiment with different herbs like cilantro or dill for a unique twist.
• Leftover couscous can be refrigerated and enjoyed as a cold salad the next day.

Serving advice

Serve the Arab-style couscous as a main course accompanied by a fresh salad or a side of yogurt. It can also be served as a side dish alongside grilled meats or roasted vegetables. Sprinkle some additional fresh herbs on top for a vibrant presentation.

Presentation advice

Fluff the couscous with a fork before serving to ensure a light and fluffy texture. Arrange the colorful vegetables on top of the couscous to create an appealing visual contrast. Garnish with a sprig of fresh mint or parsley for an extra touch of elegance.