Argentinian Style Couscous

Ingredients

While the original North African couscous is traditionally made with semolina, Argentinian style couscous incorporates local ingredients such as corn, bell peppers, and chorizo. The spices are also adjusted to include a touch of smoky paprika and cumin, giving it an Argentinian flair. This adaptation adds a vibrant and zesty twist to the dish. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 200g chorizo, sliced 200g chorizo, sliced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the sliced chorizo to the pan and cook until it starts to brown.
3. 3.
   Stir in the diced bell peppers and corn kernels. Cook for another 5 minutes until the vegetables are slightly tender.
4. 4.
   In a separate pot, bring the vegetable broth to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for 5 minutes.
5. 5.
   Fluff the couscous with a fork and add it to the pan with the cooked vegetables and chorizo.
6. 6.
   Sprinkle the smoked paprika, cumin, salt, and pepper over the couscous mixture. Stir well to combine all the flavors.
7. 7.
   Cook for an additional 2-3 minutes until everything is heated through.
8. 8.
   Serve the Argentinian style couscous hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Chorizo — If you prefer a milder flavor, you can use a mild or sweet chorizo instead of a spicy one. Adjust the amount according to your taste preference.

Tips & Tricks

• For added smokiness, you can grill the bell peppers before dicing them.
• If you want to make the dish more substantial, you can add cooked chicken or shrimp to the couscous mixture.
• Feel free to customize the spice level by adjusting the amount of smoked paprika and cumin.
• Leftovers can be enjoyed cold as a refreshing couscous salad the next day.
• Serve with a squeeze of fresh lemon juice for a burst of citrus flavor.

Serving advice

Serve the Argentinian style couscous as a main dish accompanied by a fresh green salad or crusty bread. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the couscous with a sprinkle of fresh chopped parsley to add a pop of color. Serve it in a vibrant dish to showcase the fusion of flavors.