Hungarian-style Couscous

Ingredients

While the original North African couscous is traditionally made with semolina, our Hungarian adaptation incorporates Hungarian flavors and ingredients. We substitute some of the spices and vegetables commonly used in North African cuisine with Hungarian paprika, caraway seeds, and a medley of seasonal vegetables found in Hungary. This fusion creates a unique and delicious twist on the classic 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 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 carrot, diced 1 carrot, diced
• 1 teaspoon Hungarian paprika 1 teaspoon Hungarian paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 58g, 6g
• Protein: 9g
• 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 they become translucent.
2. 2.
   Add the diced red bell pepper, zucchini, and carrot to the saucepan. Cook for about 5 minutes, until the vegetables start to soften.
3. 3.
   Sprinkle the Hungarian paprika and caraway seeds over the vegetables, and stir well to coat them evenly.
4. 4.
   Add the couscous to the saucepan and stir to combine with the vegetables and spices.
5. 5.
   Pour the vegetable broth over the couscous mixture. Season with salt and pepper to taste.
6. 6.
   Cover the saucepan with a lid and remove it from the heat. Let it sit for 5 minutes to allow the couscous to absorb the flavors and soften.
7. 7.
   Fluff the couscous with a fork and transfer it to a serving dish. Garnish with freshly chopped parsley.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after cooking to ensure a light and fluffy texture.
• Hungarian paprika — Use a good quality Hungarian paprika for an authentic flavor.
• Caraway seeds — Toast the caraway seeds in a dry pan before adding them to the dish to enhance their aroma.
• Vegetable broth — Use a flavorful vegetable broth to enhance the overall taste of the couscous.
• Fresh parsley — Add the chopped parsley just before serving to add a fresh and vibrant touch to the dish.

Tips & Tricks

• For added flavor, you can sauté the couscous in the olive oil for a couple of minutes before adding the vegetables.
• Feel free to customize the vegetable selection based on what is in season or your personal preferences.
• If you prefer a spicier couscous, you can add a pinch of Hungarian hot paprika or chili flakes.
• Serve the Hungarian-style couscous as a main dish or as a side to grilled meats or roasted vegetables.
• Leftover couscous can be refrigerated and enjoyed as a cold salad the next day.

Serving advice

Serve the Hungarian-style couscous hot as a main dish, accompanied by a fresh green salad or crusty bread.

Presentation advice

Garnish the couscous with a sprinkle of paprika and a sprig of fresh parsley to add a pop of color and make it visually appealing.