Spanish-style Couscous

Ingredients

While the original North African couscous typically features spices like cumin and coriander, Spanish-style couscous incorporates flavors such as saffron, paprika, and smoked paprika. Additionally, Spanish cuisine often includes ingredients like chorizo, bell peppers, and tomatoes, which add a rich and savory element to the dish. 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) vegetable broth 2 cups (470ml) vegetable broth
• 1 pinch saffron threads 1 pinch saffron threads
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 chorizo sausage, sliced 1 chorizo sausage, sliced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the saffron threads in 2 tablespoons of warm water. Set aside.
2. 2.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced bell peppers and sliced chorizo sausage to the saucepan. Cook for 5 minutes, or until the peppers are slightly softened and the chorizo is lightly browned.
4. 4.
   Stir in the smoked paprika and paprika, coating the ingredients evenly.
5. 5.
   Add the diced tomatoes, saffron mixture, and vegetable broth to the saucepan. Bring to a simmer.
6. 6.
   Stir in the couscous, cover the saucepan, and remove from heat. Let it sit for 5 minutes, allowing the couscous to absorb the flavors.
7. 7.
   Fluff the couscous with a fork, season with salt and pepper to taste, and garnish with fresh parsley.

Treat your ingredients with care...

• Chorizo sausage — For a milder flavor, you can use Spanish-style chicken or turkey sausage instead of chorizo.
• Saffron threads — To enhance the flavor and color, soak the saffron threads in warm water for at least 10 minutes before using.

Tips & Tricks

• To add a touch of sweetness, you can incorporate some raisins or dried apricots into the couscous.
• For a spicier kick, sprinkle some red pepper flakes or drizzle hot sauce over the finished dish.
• If you prefer a vegetarian version, omit the chorizo and add extra vegetables like zucchini or eggplant.
• Leftover Spanish-style couscous makes a delicious filling for stuffed bell peppers or as a side dish for grilled meats.
• Experiment with different herbs like cilantro or mint for added freshness.

Serving advice

Serve the Spanish-style couscous as a main dish accompanied by a fresh green salad or crusty bread. It can also be served as a side dish alongside grilled fish or roasted chicken.

Presentation advice

Garnish the couscous with a sprinkle of smoked paprika and a few fresh parsley leaves for a pop of color. Serve it in a large serving bowl or individual plates for an appetizing presentation.