Couscous Fast Food Style

Ingredients

While the original North African couscous is traditionally slow-cooked and packed with various vegetables and meats, this fast food version simplifies the process and focuses on speed and convenience. The recipe retains the essence of the original dish but with a few modifications to make it suitable for a fast food setting. We alse have the original recipe for Couscous (dish), so you can check it out.

• 1 cup (180g) instant couscous 1 cup (180g) instant couscous
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (30g) chopped fresh parsley 1/4 cup (30g) chopped fresh parsley
• 1/4 cup (30g) chopped fresh mint 1/4 cup (30g) chopped fresh mint
• 1/4 cup (30g) chopped fresh cilantro 1/4 cup (30g) chopped fresh cilantro
• 1 lemon, cut into wedges 1 lemon, cut into wedges

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 34g, 1g
• Protein: 6g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the instant couscous, olive oil, cumin, paprika, garlic powder, onion powder, salt, and pepper.
2. 2.
   Pour the boiling water over the couscous mixture and stir well. Cover the bowl with a plate or plastic wrap and let it sit for 5 minutes.
3. 3.
   Fluff the couscous with a fork to separate the grains.
4. 4.
   Add the chopped parsley, mint, and cilantro to the couscous and mix well.
5. 5.
   Serve the couscous hot with lemon wedges on the side.

Treat your ingredients with care...

• Instant couscous — Follow the package instructions for the best results.
• Fresh herbs — Make sure to wash and chop the herbs just before adding them to the couscous to preserve their flavors.

Tips & Tricks

• For added flavor, you can sauté some diced onions and bell peppers before adding them to the couscous.
• Feel free to customize the spices according to your taste preferences. Add a pinch of chili powder for a spicy kick.
• Serve the couscous with grilled chicken or shrimp for a complete meal.
• Leftover couscous can be refrigerated and enjoyed as a cold salad the next day.
• Sprinkle some toasted almonds or pine nuts on top for a crunchy texture.

Serving advice

Serve the couscous as a main dish or as a side alongside grilled meats or vegetables. It pairs well with a dollop of Greek yogurt or a drizzle of tahini sauce.

Presentation advice

Garnish the couscous with a sprig of fresh mint or cilantro to add a pop of color. Serve it in a shallow bowl or on a plate, allowing the fluffy couscous to take center stage.