Indo-style Couscous

Ingredients

In this Indo-style adaptation of couscous, we infuse the dish with the bold and aromatic spices commonly found in Indo cuisine. The original North African couscous is typically flavored with spices like cumin, coriander, and cinnamon, while the Indo version incorporates spices such as turmeric, cardamom, and cloves. Additionally, we incorporate traditional Indo vegetables and herbs to enhance the flavors and add a touch of freshness 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
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (150g) mixed vegetables (carrots, peas, bell peppers) 1 cup (150g) mixed vegetables (carrots, peas, bell peppers)
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/4 cup (15g) fresh mint, chopped 1/4 cup (15g) fresh mint, chopped
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 62g, 4g
• Protein: 9g
• Fiber: 6g
• Salt: 1.2g

Preparation

1. 1.
   In a large bowl, combine the couscous and vegetable broth. Cover and let it sit for 10 minutes until the couscous absorbs the liquid.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the turmeric, cardamom, cloves, salt, and black pepper to the skillet. Stir well to combine the spices with the onions and garlic.
4. 4.
   Add the mixed vegetables to the skillet and cook for 5 minutes until they are tender.
5. 5.
   Fluff the couscous with a fork and add it to the skillet. Mix well to combine all the ingredients.
6. 6.
   Remove the skillet from heat and stir in the chopped cilantro, mint, and lemon juice.
7. 7.
   Serve the Indo-style couscous hot and garnish with additional fresh herbs if desired.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after it absorbs the vegetable broth to ensure a light and fluffy texture.
• Turmeric — Be careful while handling turmeric as it can stain surfaces and clothing. Use a cutting board and utensils that are easy to clean.
• Fresh herbs — Chop the fresh cilantro and mint just before adding them to the dish to retain their vibrant flavors.

Tips & Tricks

• For added flavor, toast the couscous in a dry skillet for a few minutes before cooking it with the vegetable broth.
• Customize the vegetable mix according to your preference. You can add zucchini, broccoli, or any other vegetables you enjoy.
• Serve the Indo-style couscous with a side of raita (yogurt sauce) or pickles for a refreshing contrast of flavors.
• If you prefer a spicier version, add a pinch of chili powder or cayenne pepper to the spice mix.
• Leftover couscous can be refrigerated and enjoyed as a cold salad the next day. Just drizzle some lemon juice and olive oil before serving.

Serving advice

Serve the Indo-style couscous as a main dish accompanied by a side of raita (yogurt sauce) and warm naan bread. Garnish with fresh herbs for an extra pop of color and flavor.

Presentation advice

Fluff the couscous with a fork before serving to ensure it looks light and fluffy. Arrange the couscous on a platter and garnish with sprigs of fresh herbs. Serve it family-style, allowing everyone to help themselves.