Russian-style Couscous

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.

• 1 cup (185g) buckwheat groats 1 cup (185g) buckwheat groats
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) dried thyme 1/2 teaspoon (2.5g) dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons (30g) fresh dill, chopped 2 tablespoons (30g) fresh dill, chopped
• 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

1. 1.
   Rinse the buckwheat groats under cold water and drain well.
2. 2.
   In a medium-sized saucepan, heat the vegetable broth over medium heat until simmering.
3. 3.
   In a separate large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown.
5. 5.
   Stir in the paprika and dried thyme, and season with salt and pepper to taste.
6. 6.
   Add the rinsed buckwheat groats to the pan and stir well to coat them with the mushroom mixture.
7. 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.
8. 8.
   Remove the pan from the heat and let it sit, covered, for an additional 5 minutes.
9. 9.
   Fluff the cooked buckwheat with a fork and stir in the chopped fresh dill.
10. 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.