Chinese-style Couscous

Ingredients

While the original North African couscous is typically flavored with spices like cumin and coriander, the Chinese adaptation incorporates ingredients such as soy sauce, ginger, and garlic to create a unique umami flavor profile. Additionally, the original dish often includes meat or vegetables cooked in a stew-like sauce, whereas the Chinese version focuses on stir-frying the couscous with a variety of colorful vegetables. 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 vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 green onions, sliced 2 green onions, sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 6g
• Protein: 10g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the couscous according to the package instructions. Fluff it with a fork and set aside.
2. 2.
   Heat the vegetable oil in a large wok or skillet over medium heat.
3. 3.
   Add the chopped onion, minced garlic, and grated ginger. Stir-fry for 2-3 minutes until fragrant.
4. 4.
   Add the diced red bell pepper and carrot to the wok. Stir-fry for another 3-4 minutes until the vegetables are slightly tender.
5. 5.
   Stir in the frozen peas and cook for an additional 2 minutes.
6. 6.
   Push the vegetables to one side of the wok and add the cooked couscous to the other side.
7. 7.
   Drizzle the soy sauce, oyster sauce, and sesame oil over the couscous. Mix everything together until well combined.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Stir in the sliced green onions and cook for another minute.
10. 10.
    Remove from heat and serve hot.

Treat your ingredients with care...

• Couscous — Fluff the cooked couscous with a fork to prevent clumping.
• Ginger — Use a spoon to peel the ginger skin before grating.
• Soy sauce — Choose a low-sodium soy sauce if you prefer a less salty dish.
• Oyster sauce — If following a vegan diet, substitute oyster sauce with a vegan-friendly alternative.
• Green onions — Slice the green onions thinly for a delicate flavor.

Tips & Tricks

• For added flavor, you can add a splash of rice vinegar or a sprinkle of Chinese five-spice powder to the dish.
• Customize the vegetables according to your preference. You can add mushrooms, baby corn, or water chestnuts for extra crunch.
• To make it a heartier meal, you can stir-fry some diced chicken, shrimp, or tofu along with the vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
• Garnish with toasted sesame seeds or chopped cilantro for an extra touch of freshness.

Serving advice

Serve the Chinese-style Couscous as a main dish accompanied by a side of steamed vegetables or a simple cucumber salad. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

For an appealing presentation, mound the Chinese-style Couscous in the center of a large serving platter and garnish with a sprinkle of sliced green onions and toasted sesame seeds. Surround the couscous with colorful stir-fried vegetables to create a visually pleasing contrast.