![Russian-style Couscous](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/couscous-dish--russian-cuisine--03396c52-a891-4dbf-8034-798f0adde7f2.png)
Recipe
Russian-style Couscous
Buckwheat Couscous with Mushroom and Dill
4.8 out of 5
In Russian cuisine, hearty and comforting dishes are highly valued. This adaptation of the traditional North African couscous brings together the nutty flavors of buckwheat with earthy mushrooms and fragrant dill. The result is a delicious and satisfying dish that will warm you up on a cold Russian evening.
Metadata
Preparation time
10 minutes
Cooking time
25 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if sour cream is omitted), Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Low-fat
Ingredients
The original North African couscous is typically made with semolina, while this Russian adaptation replaces it with buckwheat, a staple grain in Russian cuisine. Additionally, the use of mushrooms and dill adds a distinct Russian flavor profile to the dish. We alse have the original recipe for Couscous (dish), so you can check it out.
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1 cup (185g) buckwheat groats 1 cup (185g) buckwheat groats
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2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
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1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
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1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
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1/2 teaspoon (2.5g) dried thyme 1/2 teaspoon (2.5g) dried thyme
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Salt and pepper, to taste Salt and pepper, to taste
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2 tablespoons (30g) fresh dill, chopped 2 tablespoons (30g) fresh dill, chopped
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Sour cream, for serving (optional) Sour cream, for serving (optional)
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 5g, 0.5g
- Carbohydrates (total, sugars): 45g, 3g
- Protein: 8g
- Fiber: 6g
- Salt: 1g
Preparation
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1.Rinse the buckwheat groats under cold water and drain well.
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2.In a medium-sized saucepan, heat the vegetable broth over medium heat until simmering.
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3.In a separate large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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4.Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown.
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5.Stir in the paprika and dried thyme, and season with salt and pepper to taste.
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6.Add the rinsed buckwheat groats to the pan and stir well to coat them with the mushroom mixture.
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7.Pour the simmering vegetable broth into the pan with the buckwheat. Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the buckwheat is tender and has absorbed the liquid.
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8.Remove the pan from the heat and let it sit, covered, for an additional 5 minutes.
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9.Fluff the cooked buckwheat with a fork and stir in the chopped fresh dill.
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10.Serve the Russian-style couscous hot, optionally topped with a dollop of sour cream.
Treat your ingredients with care...
- Buckwheat groats — Rinse the buckwheat well before cooking to remove any bitterness.
- Mushrooms — Use fresh mushrooms for the best flavor and texture. You can use a variety of mushrooms such as cremini, button, or shiitake.
- Dill — Fresh dill adds a vibrant flavor to the dish. If you can't find fresh dill, you can substitute it with dried dill, but reduce the amount by half.
Tips & Tricks
- To enhance the flavor, toast the buckwheat groats in a dry pan for a few minutes before rinsing them.
- For a richer taste, sauté the mushrooms in butter instead of vegetable oil.
- Add a squeeze of lemon juice to the cooked couscous for a refreshing twist.
- Customize the dish by adding other vegetables such as bell peppers or peas.
- Leftover couscous can be refrigerated and enjoyed as a cold salad the next day.
Serving advice
Serve the Russian-style couscous as a main dish accompanied by a fresh green salad or pickled vegetables. It can also be served as a side dish alongside roasted meats or grilled fish.
Presentation advice
Garnish the couscous with a sprig of fresh dill and a sprinkle of paprika for an attractive presentation. Serve it in a shallow bowl or on a plate to showcase the colorful mushrooms and dill.
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