Latvian-style Couscous

Ingredients

While the original North African couscous is typically spiced with flavors like cumin, coriander, and cinnamon, the Latvian-style Couscous takes a different approach. It incorporates local Latvian ingredients such as dill, caraway seeds, and smoked bacon to add a distinct flavor profile. Additionally, the traditional vegetables used in the original dish are replaced with seasonal Latvian vegetables like carrots, peas, and potatoes. 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
• 4 slices of smoked bacon, diced 4 slices of smoked bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. 2.
   Add the chopped onion to the pot and sauté until translucent.
3. 3.
   Add the diced carrots, peas, and potatoes to the pot and cook for 5 minutes, stirring occasionally.
4. 4.
   In a separate pot, bring the vegetable broth to a boil. Once boiling, remove from heat and add the couscous. Cover and let it sit for 5 minutes.
5. 5.
   Fluff the couscous with a fork and add it to the pot with the vegetables.
6. 6.
   Sprinkle the caraway seeds, chopped dill, and crispy bacon over the couscous and vegetables. Season with salt and pepper to taste.
7. 7.
   Stir everything together gently until well combined.
8. 8.
   Cover the pot and let it simmer on low heat for 10 minutes, allowing the flavors to meld together.
9. 9.
   Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Bacon — For a vegetarian or vegan version, omit the bacon and add a drizzle of olive oil for added flavor.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes before adding them to the dish to enhance their aroma.
• Dill — Fresh dill is recommended for its vibrant flavor, but you can substitute with dried dill if needed.
• Couscous — Follow the package instructions for the specific brand of couscous you are using, as cooking times may vary.
• Vegetable broth — If you prefer a richer flavor, use homemade vegetable broth or add a vegetable bouillon cube to store-bought broth.

Tips & Tricks

• For added richness, drizzle some sour cream over the Latvian-style Couscous before serving.
• Customize the dish by adding other seasonal vegetables like zucchini or bell peppers.
• To make it a complete meal, serve the couscous with a side of Latvian rye bread or a fresh green salad.
• Experiment with different herbs like parsley or chives for a variation in flavor.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Latvian-style Couscous hot as a main course. Garnish with additional fresh dill for a pop of color and flavor.

Presentation advice

Present the couscous in a large serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle some crispy bacon on top for an enticing visual appeal.