Fragrantly Spiced and Colourful Couscous

A Traditional Couscous Dish with a Modern and Spicy Twist

© Jayne Elliott

Aug 14, 2009

A large number of cooks and chefs mix couscous with vegetables and yet it is such a versatile ingredient. Just like pasta and rice, it has a flavour all of its own. It is therefore wonderful when flavoured with an array of stocks, herbs, spices, fruit, nut and meat.

Couscous can be found in all major supermarkets and when purchased in a package it is considered to be an instant ingredient. That means it will cook very quickly just by absorbing boiling liquid such as water or stock.

Authentic couscous, also known as roughly-ground hard drum wheat, requires more time and steaming in a vessel called a couscoussiére.

Couscous Dates Back Centuries

As well as having courted controversy amongst chefs, the origins of couscous has also caused a stir with historians.

There are some who claim that it originated in China as did pasta. Some historians believe it was a dish originally used in East Africa.

However, archaeological evidence suggests couscous was first being cooked in North Africa during the 9th Century after early examples of a couscoussiére were found.

Couscous is now an ambassador of North African cuisine and an important part of Moroccan culinary art.

With so little known about the rich traditions surrounding couscous, it remains one of the most mysterious dishes in the world.

Jayne's Exotic and Fragrant Spicy Couscous

Difficulty: Easy

Preparation and Cooking Time: 10 mins

This is a fragrantly spiced couscous which makes a wonderful accompaniment to chicken or salad. It is fresh, tasteful and light. Spicy couscous is ideal for lunch, dinner and even tasty used as a picnic food, served with crusty bread.

Ingredients

• 2 tablespoons of olive oil
• 2 cloves finely chopped garlic
• 1 finely diced onion
• 1 teaspoon mild curry powder
• 1 tablespoon chopped coriander, use stems and leaves to garnish
• 1 teaspoon ginger
• 1 courgette diced
• Pinch of turmeric
• The zest and juice of one lemon
• 1 red pepper finely diced
• 1 green pepper finely diced
• 1 yellow pepper finely diced
• 250g precooked couscous
• 300ml boiling chicken stock

Cooking Method

1. Heat the olive oil in a frying pan before adding the garlic, spices, courgette, ginger and onion. Allow to cook for two minutes.
2. Add the couscous, mixing gently to ensure it is well coated in the oil, vegetables and spices. Cook for one minute before adding the lemon zest and juice.
3. Add enough boiling stock to cover the mix well and stand for five minutes.
4. Using a fork, break up the grains. Add the chopped coriander and season to taste if required.
5. Serve on a large platter if being served as a base for chicken, or serve up.

Delightful couscous

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