Thai-style Couscous

Ingredients

While the original North African couscous is typically seasoned with spices like cumin and coriander, the Thai-style couscous incorporates Thai ingredients such as lemongrass, lime, and Thai basil. The flavors are lighter and fresher, with a hint of spiciness that Thai cuisine is known for. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 ½ cups (300g) couscous 1 ½ cups (300g) couscous
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 lime, zest and juice 1 lime, zest and juice
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, grated 1 carrot, grated
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 cup (150g) cooked shrimp, peeled and deveined 1 cup (150g) cooked shrimp, peeled and deveined
• 1/4 cup (10g) fresh Thai basil leaves, chopped 1/4 cup (10g) fresh Thai basil leaves, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 58g, 6g
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, bring the vegetable broth to a boil. Remove from heat and add the couscous. Cover and let it sit for 5 minutes until the couscous absorbs the liquid.
2. 2.
   Fluff the couscous with a fork to separate the grains.
3. 3.
   In a small bowl, combine the lime zest, lime juice, soy sauce, fish sauce, and vegetable oil. Set aside.
4. 4.
   Heat a large skillet over medium heat. Add the red bell pepper, carrot, and frozen peas. Cook for 3-4 minutes until the vegetables are slightly tender.
5. 5.
   Add the cooked shrimp to the skillet and cook for an additional 2 minutes.
6. 6.
   Stir in the cooked couscous and the lime-soy dressing. Cook for another 2 minutes, stirring continuously.
7. 7.
   Remove the lemongrass stalk from the skillet and discard.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Remove from heat and garnish with fresh Thai basil leaves.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor.
• Thai basil — Use fresh Thai basil leaves for their distinct aroma and flavor. If unavailable, regular basil can be used as a substitute.

Tips & Tricks

• For a vegetarian version, omit the shrimp and add tofu or tempeh for protein.
• Adjust the spiciness by adding Thai chili peppers or chili flakes.
• Add chopped peanuts or cashews for extra crunch and flavor.
• Serve the Thai-style couscous as a main dish or as a side dish with grilled chicken or fish.
• Leftovers can be refrigerated and enjoyed cold as a refreshing salad the next day.

Serving advice

Serve the Thai-style couscous hot, garnished with additional fresh Thai basil leaves and a wedge of lime for squeezing over the dish.

Presentation advice

For an appealing presentation, mound the Thai-style couscous in the center of a plate and garnish with a sprig of fresh Thai basil. Surround the couscous with colorful slices of bell pepper and carrot for a vibrant and appetizing look.