Dutch-style Couscous

Ingredients

While the original North African couscous is typically prepared with a variety of spices and served with meat or vegetables, this Dutch adaptation incorporates local ingredients and flavors to create a fusion of cuisines. The Dutch-style Couscous features a combination of fresh vegetables, herbs, and a touch of sweetness, making it a refreshing and vibrant 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, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) peas 1 cup (150g) peas
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt and pepper to taste Salt and pepper to taste
• 1 tablespoon butter 1 tablespoon butter
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 65g, 8g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the diced carrots, zucchini, and red bell pepper to the saucepan. Cook for 5 minutes, stirring occasionally.
3. 3.
   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.
4. 4.
   Fluff the couscous with a fork and transfer it to the saucepan with the vegetables.
5. 5.
   Add the peas, cumin, paprika, turmeric, salt, and pepper to the saucepan. Mix well to combine all the ingredients.
6. 6.
   Cook for an additional 5 minutes, allowing the flavors to meld together.
7. 7.
   Stir in the butter until melted and well incorporated.
8. 8.
   Remove from heat and garnish with fresh parsley.
9. 9.
   Serve the Dutch-style Couscous warm and enjoy!

Treat your ingredients with care...

• Couscous — Fluff the cooked couscous with a fork to ensure light and fluffy texture.
• Zucchini — Avoid overcooking the zucchini to maintain its crispness and vibrant color.
• Peas — If using frozen peas, thaw them before adding to the dish to ensure even cooking.

Tips & Tricks

• For added sweetness, you can sprinkle some raisins or dried apricots over the couscous before serving.
• Feel free to customize the vegetable selection based on seasonal availability.
• Add a squeeze of lemon juice for a tangy twist to the dish.
• Serve the Dutch-style Couscous with a dollop of Greek yogurt for a creamy touch.
• Leftovers can be enjoyed cold as a refreshing couscous salad.

Serving advice

Serve the Dutch-style Couscous as a main dish accompanied by a fresh green salad or crusty bread.

Presentation advice

Garnish the Dutch-style Couscous with a sprinkle of fresh parsley to add a pop of color and freshness to the dish.