Bosnian-style Couscous

Ingredients

While the original North African couscous is typically prepared with a variety of spices and vegetables, Bosnian-style couscous incorporates Bosnian flavors such as smoked meat, paprika, and sour cream. This adaptation adds a unique twist to the dish, infusing it with the rich and smoky flavors of Bosnian 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 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 200g smoked beef, cubed 200g smoked beef, cubed
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• 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): 8g, 4g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 20g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the diced red bell pepper, carrot, and cubed smoked beef to the pot. Cook for a few minutes until the vegetables are slightly softened.
3. 3.
   Sprinkle the paprika and dried thyme over the mixture, and stir well to coat the ingredients evenly.
4. 4.
   Pour in the chicken broth and bring it to a boil. Reduce the heat to low and let it simmer for about 10 minutes.
5. 5.
   Meanwhile, prepare the couscous according to the package instructions. Fluff it with a fork once cooked.
6. 6.
   Add the cooked couscous to the pot with the simmering broth and vegetables. Stir gently to combine all the ingredients.
7. 7.
   Remove the pot from the heat and stir in the sour cream. Season with salt and pepper to taste.
8. 8.
   Serve the Bosnian-style couscous hot, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Couscous — Fluff the cooked couscous with a fork to ensure light and fluffy grains.
• Smoked beef — If you can't find smoked beef, you can substitute it with smoked sausage or bacon for a similar smoky flavor.
• Paprika — Use a good quality paprika for the best flavor. Hungarian paprika is recommended for its rich and robust taste.
• Sour cream — Stir the sour cream well before adding it to the dish to ensure a smooth and creamy consistency.
• Fresh parsley — Add the chopped parsley just before serving to retain its vibrant color and fresh flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the dish.
• If you prefer a vegetarian version, you can omit the smoked beef and use vegetable broth instead of chicken broth.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat gently in a pan or microwave, adding a splash of water or broth to moisten the couscous if needed.
• Serve the Bosnian-style couscous with a side of pickled vegetables for a tangy contrast.
• Feel free to customize the dish by adding other vegetables such as zucchini or eggplant.

Serving advice

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

Presentation advice

To enhance the presentation, transfer the cooked couscous to a large serving platter and garnish it with additional fresh parsley. The vibrant colors of the vegetables and the aromatic steam will make the dish visually appealing.