Croatian-style Couscous

Ingredients

While the original North African couscous is typically made with a variety of spices and ingredients like lamb or chicken, Croatian-style couscous incorporates local Mediterranean flavors such as olive oil, fresh herbs, and seafood. This adaptation also includes Croatian vegetables and a touch of Croatian wine for added depth of flavor. 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
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) cooked shrimp 1 cup (150g) cooked shrimp
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 6g (1g saturated)
• Carbohydrates: 54g (5g sugars)
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced red bell pepper and zucchini to the saucepan, and cook for 5 minutes until slightly softened.
3. 3.
   Stir in the cherry tomatoes and cooked shrimp, and cook for an additional 2 minutes.
4. 4.
   Pour in the white wine and let it simmer for 2 minutes to allow the flavors to meld together.
5. 5.
   In a separate pot, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes until the couscous absorbs the broth.
6. 6.
   Fluff the couscous with a fork and transfer it to the saucepan with the vegetables and shrimp. Mix well to combine.
7. 7.
   Stir in the chopped parsley and mint. Season with salt and pepper to taste.
8. 8.
   Serve the Croatian-style couscous warm, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after cooking to ensure light and fluffy texture.
• Shrimp — If using frozen shrimp, thaw them before cooking and pat them dry to prevent excess moisture in the dish.
• Fresh herbs — Chop the herbs just before adding them to the dish to retain their vibrant flavors.
• Cherry tomatoes — If you prefer a softer texture, cook the cherry tomatoes for a few minutes longer until they start to break down.
• White wine — Use a dry white wine for a subtle tangy flavor, or substitute with vegetable broth if preferred.

Tips & Tricks

• For added flavor, toast the couscous in a dry pan for a few minutes before cooking it in the vegetable broth.
• Customize the dish by adding your favorite Mediterranean vegetables such as eggplant or artichokes.
• If you prefer a spicier kick, sprinkle some red pepper flakes or drizzle hot sauce over the couscous before serving.
• Leftovers can be enjoyed cold as a refreshing couscous salad the next day.
• Experiment with different herbs like basil or cilantro to give the dish a unique twist.

Serving advice

Serve the Croatian-style couscous as a main course accompanied by a fresh green salad or crusty bread. It can also be served as a side dish alongside grilled fish or roasted chicken.

Presentation advice

Garnish the couscous with a sprig of fresh mint or parsley to add a pop of color. Serve it in a large serving bowl or individual plates for an elegant presentation.