Sichuan-style Spicy Couscous

Ingredients

While the original North African couscous is known for its delicate flavors and aromatic spices, our Sichuan-style couscous takes a bolder approach. We incorporate the signature Sichuan peppercorns, chili peppers, and other traditional Sichuan ingredients to create a dish that is rich in heat and numbing sensations. The result is a fusion of flavors that will transport you to the heart of Sichuan province. 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) chicken broth 2 cups (470ml) chicken broth
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 2 dried red chili peppers, crushed 2 dried red chili peppers, crushed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon chili bean paste 1 tablespoon chili bean paste
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 6g
• Protein: 10g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the couscous and chicken broth. Cover and let it sit for 10 minutes until the couscous absorbs the broth.
2. 2.
   In a dry pan, toast the Sichuan peppercorns and crushed red chili peppers over medium heat for 1-2 minutes until fragrant. Remove from heat and grind them into a fine powder using a mortar and pestle or a spice grinder.
3. 3.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the chopped onion, minced garlic, and grated ginger. Stir-fry for 2-3 minutes until fragrant and lightly golden.
4. 4.
   Add the red bell pepper, carrot, zucchini, and frozen peas to the wok. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
5. 5.
   In a small bowl, mix together the soy sauce, rice vinegar, chili bean paste, sugar, and the ground Sichuan peppercorn and chili mixture. Pour the sauce over the vegetables and stir to coat evenly.
6. 6.
   Add the cooked couscous to the wok and toss everything together until well combined. Cook for an additional 2-3 minutes to heat through.
7. 7.
   Season with salt to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Sichuan peppercorns — Toasting the peppercorns before grinding them enhances their flavor. Be careful not to burn them as it can make the dish bitter.
• Chili bean paste — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• For an extra kick, add a teaspoon of Sichuan chili oil to the dish.
• Customize the vegetable selection based on what's in season for a fresher taste.
• If you prefer a non-spicy version, omit the chili peppers and reduce the amount of Sichuan peppercorns.
• Serve the couscous with a side of pickled vegetables to balance the flavors.
• Leftovers can be enjoyed cold as a refreshing salad.

Serving advice

Serve the Sichuan-style spicy couscous hot as a main course. It pairs well with a side of steamed vegetables or a simple cucumber salad. Add a squeeze of lime juice for an extra burst of freshness.

Presentation advice

Garnish the couscous with a sprinkle of ground Sichuan peppercorns and a few whole dried chili peppers for an eye-catching presentation. Serve it in a vibrant bowl to highlight the colorful vegetables.