Puerto Rican Style Couscous

Ingredients

While the original North African couscous is traditionally made with spices like cumin and coriander, our Puerto Rican adaptation infuses the dish with the vibrant flavors of Puerto Rican cuisine. We incorporate ingredients such as sofrito, adobo seasoning, and tropical fruits to give the couscous a unique Caribbean twist. The result is a dish that combines the best of both worlds, creating a delightful fusion of flavors. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (200g) couscous 1 cup (200g) couscous
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 cup (120ml) sofrito 1/2 cup (120ml) sofrito
• 1 teaspoon adobo seasoning 1 teaspoon adobo seasoning
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 cup (75g) diced pineapple 1/2 cup (75g) diced pineapple
• 1/2 cup (75g) diced mango 1/2 cup (75g) diced mango
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, bring the water to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes until the couscous absorbs the water.
2. 2.
   Fluff the couscous with a fork to separate the grains.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic. Sauté until the vegetables are tender.
4. 4.
   Stir in the sofrito, adobo seasoning, cumin, and paprika. Cook for an additional 2 minutes to allow the flavors to meld.
5. 5.
   Add the cooked couscous to the skillet and mix well to combine with the sofrito mixture.
6. 6.
   Gently fold in the diced pineapple, mango, and chopped cilantro.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Cook for another 2-3 minutes until the couscous is heated through and the flavors are well incorporated.
9. 9.
   Serve the Puerto Rican Style Couscous hot, garnished with additional cilantro if desired.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after cooking to ensure light and fluffy grains.
• Sofrito — If you don't have store-bought sofrito, you can make your own by blending together onions, bell peppers, garlic, cilantro, and other herbs and spices.
• Pineapple and Mango — Use ripe and juicy fruits for the best flavor. Adjust the amount of fruit according to your preference.
• Cilantro — Add the chopped cilantro just before serving to preserve its fresh flavor.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lime juice over the couscous before serving.
• Feel free to add other tropical fruits like diced papaya or passion fruit for a more exotic twist.
• If you prefer a spicier couscous, add a pinch of cayenne pepper or a chopped chili pepper to the sofrito mixture.
• Leftover Puerto Rican Style Couscous can be refrigerated and enjoyed cold as a refreshing salad the next day.
• Serve the couscous as a side dish with grilled chicken or fish for a complete Caribbean meal.

Serving advice

Serve the Puerto Rican Style Couscous as a main dish accompanied by a fresh green salad or as a side dish alongside grilled meats or seafood. Garnish with additional chopped cilantro for a pop of color and freshness.

Presentation advice

To elevate the presentation, serve the couscous in a hollowed-out pineapple or coconut shell. Sprinkle some toasted coconut flakes on top for an extra tropical touch.