Vietnamese-style Couscous

Ingredients

While the original North African couscous is typically prepared with a variety of spices and served with meat or vegetables, this Vietnamese adaptation incorporates Vietnamese herbs, spices, and flavors such as lemongrass, ginger, and fish sauce. The dish also features Vietnamese ingredients like bean sprouts, cilantro, and lime, giving it a unique Vietnamese twist. 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 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/2 cup (25g) fresh cilantro, chopped 1/2 cup (25g) fresh cilantro, chopped
• 1 lime, cut into wedges 1 lime, cut into wedges
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the vegetable broth to a boil. Add the lemongrass, ginger, and garlic. Simmer for 10 minutes to infuse the flavors.
2. 2.
   Remove the lemongrass and ginger from the broth and discard.
3. 3.
   In a separate bowl, pour the hot broth over the couscous. Cover and let it sit for 5 minutes until the couscous absorbs the liquid.
4. 4.
   Fluff the couscous with a fork to separate the grains.
5. 5.
   In a pan, heat the vegetable oil over medium heat. Add the cooked couscous and stir-fry for 2 minutes.
6. 6.
   Add the fish sauce and soy sauce to the couscous, stirring well to coat the grains evenly.
7. 7.
   Remove the couscous from heat and let it cool slightly.
8. 8.
   Add the bean sprouts, cherry tomatoes, and cilantro to the couscous. Toss gently to combine.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Vietnamese-style couscous with lime wedges on the side.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before bruising the stalk to release its flavor.
• Ginger — Peel the ginger before slicing it for a smoother texture in the dish.
• Bean sprouts — Rinse the bean sprouts thoroughly and trim any brown ends before adding them to the couscous.
• Cherry tomatoes — Choose ripe and firm cherry tomatoes for the best flavor and texture.
• Lime — Squeeze the lime wedges over the couscous just before serving to add a refreshing citrus kick.

Tips & Tricks

• For added flavor, toast the couscous in a dry pan before cooking it in the broth.
• Customize the dish by adding cooked shrimp, tofu, or grilled chicken for a protein boost.
• Garnish the couscous with chopped peanuts or fried shallots for extra crunch.
• Adjust the seasoning by adding more fish sauce or soy sauce according to your taste preference.
• Leftover couscous can be refrigerated and enjoyed as a cold salad the next day.

Serving advice

Serve the Vietnamese-style couscous as a main dish or as a side alongside grilled meats or seafood. It pairs well with a refreshing cucumber and mint salad.

Presentation advice

Fluff the couscous with a fork before serving to showcase the individual grains. Garnish with fresh cilantro leaves and lime wedges for a vibrant and appetizing presentation.