French-style Couscous

Ingredients

While the original North African couscous is typically spiced with cumin, coriander, and other warm spices, the French-style couscous incorporates herbs like thyme, rosemary, and parsley. Additionally, French cuisine often includes ingredients like white wine, butter, and cream, which add richness and depth to the 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
• 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 carrot, diced 1 carrot, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

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 minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced carrot, zucchini, and red bell pepper to the saucepan. Cook for about 5 minutes, until the vegetables start to soften.
3. 3.
   Pour in the vegetable broth and bring it to a boil. Reduce the heat to low and let it simmer for 10 minutes.
4. 4.
   Meanwhile, prepare the couscous according to the package instructions. Fluff it with a fork and set it aside.
5. 5.
   Add the frozen peas, dried thyme, and dried rosemary to the vegetable broth mixture. Cook for an additional 5 minutes.
6. 6.
   Season the vegetable broth mixture with salt and pepper to taste.
7. 7.
   To serve, place a generous portion of couscous on a plate and ladle the vegetable broth mixture over it. Garnish with chopped fresh parsley.

Treat your ingredients with care...

• Couscous — Fluff the cooked couscous with a fork to ensure light and fluffy grains.
• Vegetable broth — Use a high-quality vegetable broth for the best flavor in the dish.
• Fresh herbs — Use fresh herbs whenever possible to enhance the taste and aroma of the couscous.
• Frozen peas — Rinse the frozen peas under cold water before adding them to the dish to prevent them from becoming mushy.
• Olive oil — Use extra virgin olive oil for a rich and fruity flavor.

Tips & Tricks

• For added richness, you can stir in a tablespoon of butter or cream at the end of cooking.
• Customize the vegetables according to your preference and seasonal availability.
• Serve the couscous with a side of French baguette for a complete meal.
• Leftover couscous can be refrigerated and enjoyed as a cold salad the next day.
• Experiment with different herbs and spices to create your own unique French-style couscous variation.

Serving advice

Serve the French-style couscous as a main course, accompanied by a fresh green salad. It pairs well with a glass of crisp white wine or a light-bodied red wine.

Presentation advice

To enhance the presentation, arrange the cooked vegetables on top of the couscous in an attractive pattern. Sprinkle some additional fresh parsley over the dish for a pop of color.