Korean-style Couscous

Ingredients

While the original North African couscous is typically made with semolina and served with a variety of vegetables and meats, our Korean adaptation incorporates Korean ingredients and flavors. We have added kimchi, a staple in Korean cuisine, to give the couscous a tangy and spicy kick. Additionally, we have created a gochujang dressing to drizzle over the couscous, adding a rich and savory element to the dish. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (185g) couscous 1 cup (185g) couscous
• 1 cup (150g) kimchi, chopped 1 cup (150g) kimchi, chopped
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 5g (1g saturated)
• Carbohydrates: 45g (8g sugars)
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes until the couscous absorbs the liquid.
2. 2.
   Fluff the couscous with a fork to separate the grains.
3. 3.
   In a small bowl, whisk together the sesame oil, gochujang, soy sauce, rice vinegar, and honey to make the dressing.
4. 4.
   In a large mixing bowl, combine the cooked couscous, chopped kimchi, cucumber slices, and green onions.
5. 5.
   Pour the dressing over the couscous mixture and toss until well coated.
6. 6.
   Sprinkle toasted sesame seeds on top for garnish.
7. 7.
   Serve the Korean-style couscous as a main dish or as a side dish with your favorite Korean meal.

Treat your ingredients with care...

• Kimchi — If you prefer a milder flavor, you can rinse the kimchi before chopping it. Adjust the amount of kimchi according to your taste preference.

Tips & Tricks

• For added protein, you can toss in some cooked tofu or grilled chicken to make it a heartier meal.
• If you don't have gochujang, you can substitute it with sriracha or another spicy chili paste.
• Feel free to add other vegetables such as bell peppers or carrots for extra crunch and flavor.
• Adjust the amount of gochujang and honey in the dressing to suit your desired level of spiciness and sweetness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Korean-style couscous warm or at room temperature. It can be enjoyed as a standalone dish or as a side dish with Korean BBQ, grilled meats, or stir-fried vegetables.

Presentation advice

Garnish the couscous with a sprinkle of toasted sesame seeds and a few extra slices of cucumber on top for an appealing presentation. Serve it in a colorful bowl or on a decorative plate to enhance the visual appeal.