Caribbean Style Couscous

Ingredients

While the original North African couscous is typically prepared with a blend of spices like cumin, coriander, and cinnamon, the Caribbean adaptation infuses the dish with a tropical twist. The Caribbean version incorporates ingredients such as coconut milk, fresh pineapple, and scotch bonnet peppers to add a burst of flavor and heat. This adaptation also includes Caribbean staples like thyme, allspice, and lime juice to create a unique fusion of cuisines. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 ½ cups (355ml) vegetable broth 1 ½ cups (355ml) vegetable broth
• 2 cups (360g) couscous 2 cups (360g) couscous
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) fresh pineapple, diced 1 cup (150g) fresh pineapple, diced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 62g, 10g
• Protein: 9g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, bring the coconut milk and vegetable broth to a boil.
2. 2.
   Place the couscous in a large bowl and pour the boiling liquid over it. Cover the bowl with a lid or plastic wrap and let it sit for 10 minutes.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the diced onion, minced garlic, and minced scotch bonnet pepper. Sauté until the onion is translucent.
4. 4.
   Add the diced red bell pepper, fresh pineapple, ground allspice, and dried thyme to the pan. Cook for an additional 5 minutes, until the peppers are tender.
5. 5.
   Fluff the couscous with a fork and add it to the pan with the cooked vegetables. Stir well to combine.
6. 6.
   Squeeze the juice of one lime over the couscous and season with salt and pepper to taste.
7. 7.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Scotch bonnet pepper — Use gloves when handling and mincing the pepper to avoid skin irritation.
• Fresh pineapple — Choose a ripe pineapple for the best flavor. Remove the skin and core before dicing.

Tips & Tricks

• For an extra burst of flavor, toast the couscous in a dry pan before adding the boiling liquid.
• Adjust the amount of scotch bonnet pepper according to your spice preference. Be cautious, as it can be very hot.
• Add some cooked black beans or chickpeas to the couscous for added protein and texture.
• Serve the Caribbean Style Couscous as a side dish with grilled fish or jerk chicken for a complete Caribbean meal.
• Leftovers can be enjoyed cold as a refreshing couscous salad the next day.

Serving advice

Serve the Caribbean Style Couscous hot as a main dish or as a side dish alongside your favorite Caribbean-inspired meal. Garnish with fresh cilantro for a pop of color and flavor.

Presentation advice

For an eye-catching presentation, serve the Caribbean Style Couscous in a hollowed-out pineapple half. Sprinkle some additional fresh cilantro on top for an extra touch of freshness.