Japanese-style Couscous

Ingredients

While the original North African couscous typically incorporates spices like cumin and coriander, this Japanese adaptation replaces those flavors with ingredients such as soy sauce, miso, and mirin. Additionally, the traditional vegetables used in North African couscous are substituted with Japanese vegetables like daikon radish, shiitake mushrooms, and edamame. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 1/2 cups (590ml) vegetable broth 2 1/2 cups (590ml) vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon miso paste 1 tablespoon miso paste
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 cup daikon radish, julienned 1 cup daikon radish, julienned
• 1 cup shiitake mushrooms, sliced 1 cup shiitake mushrooms, sliced
• 1 cup edamame, shelled 1 cup edamame, shelled
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon sesame seeds, for garnish 1 tablespoon sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 58g, 4g
• Protein: 12g
• Fiber: 8g
• Salt: 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 small bowl, whisk together the soy sauce, miso paste, mirin, and sesame oil until well combined.
3. 3.
   Heat a tablespoon of sesame oil in a large skillet over medium heat. Add the daikon radish, shiitake mushrooms, and edamame. Sauté for 5 minutes until the vegetables are tender.
4. 4.
   Add the cooked vegetables to the couscous and mix well. Pour the soy sauce mixture over the couscous and toss until evenly coated.
5. 5.
   Garnish with sliced green onions and sesame seeds before serving.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after it has absorbed the liquid to ensure light and fluffy texture.
• Daikon radish — If daikon radish is not available, you can substitute it with regular radish or jicama for a similar crunch.
• Shiitake mushrooms — Remove the stems before slicing as they can be tough and chewy.
• Edamame — If using frozen edamame, blanch them in boiling water for a few minutes before adding to the dish.
• Sesame seeds — Toast the sesame seeds in a dry skillet over medium heat for a few minutes until golden brown for enhanced flavor.

Tips & Tricks

• For added umami flavor, you can sprinkle some nori flakes or bonito flakes over the couscous before serving.
• Feel free to add other Japanese ingredients like pickled ginger or seaweed salad for extra depth of flavor.
• If you prefer a spicier kick, drizzle some sriracha or chili oil on top of the couscous.
• Leftover couscous can be refrigerated and enjoyed cold as a refreshing salad the next day.
• Experiment with different vegetable combinations such as adding thinly sliced cucumber or blanched spinach for variation.

Serving advice

Serve the Japanese-style couscous as a main dish accompanied by a side of miso soup and a small salad. It can also be served as a side dish alongside grilled fish or teriyaki chicken.

Presentation advice

Garnish the couscous with a sprinkle of sesame seeds and a few julienned daikon radish strips for an elegant touch. Serve it in a shallow bowl or on a plate to showcase the vibrant colors of the vegetables.