Peruvian-Inspired Couscous

Ingredients

While the original North African couscous is typically made with semolina, our Peruvian adaptation incorporates quinoa, a staple grain of the Andean region. Additionally, we infuse the dish with aji amarillo, a Peruvian yellow chili pepper, to add a touch of spice and complexity to the flavors. We alse have the original recipe for Couscous (dish), so you can check it out.

• 1 cup (185g) couscous 1 cup (185g) couscous
• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 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 aji amarillo pepper, seeded and finely chopped 1 aji amarillo pepper, seeded and finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 58g, 6g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the onion, garlic, aji amarillo pepper, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Add the zucchini, frozen peas, ground cumin, and paprika to the saucepan. Cook for an additional 3 minutes.
3. 3.
   In a separate saucepan, bring the vegetable broth to a boil. Add the couscous and quinoa, cover, and remove from heat. Let it sit for 5 minutes, or until the liquid is absorbed.
4. 4.
   Fluff the couscous and quinoa with a fork, then add it to the vegetable mixture. Stir well to combine.
5. 5.
   Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Aji Amarillo Pepper — Use gloves when handling the pepper, as it can be spicy. Adjust the amount according to your desired level of heat.

Tips & Tricks

• For added flavor, toast the couscous and quinoa in a dry pan before cooking.
• Customize the dish by adding your favorite vegetables such as corn or carrots.
• Serve the couscous warm or chilled, depending on your preference.
• Add a squeeze of lime juice for a refreshing twist.
• Leftovers can be enjoyed the next day as a delicious cold salad.

Serving advice

Serve the Peruvian-inspired couscous as a main dish accompanied by a fresh green salad or as a side dish alongside grilled chicken or fish.

Presentation advice

Garnish the couscous with a sprinkle of paprika and a few fresh cilantro leaves to add a pop of color and freshness to the dish.