Couscous is a traditional staple of North Africa. It is also popular in parts of the Middle East. Jorge made a Turkish Couscous to complement the Pan Roasted Cilantro-Mint Marinated Chicken Thighs.
Couscous is a grain dish made by rolling and shaping moistened semolina wheat and coating them with finely ground wheat flour. This is a great substitute for rice. It cooks very quickly.
- 5 cups quick couscous
- 5 cups water or stock
- 1/4 teaspoon turmeric
- 2 cups diced tomatoes
- 2 cups cooked peas
- 2 cups raisins or dried cranberries (soaked and drained)
- 1 mango (optional)
- salt and pepper
Prep time: 20 minutes; Cook time: 20 minutes; Yield 12 servings
|Rinse the couscous through a sieve under tap water. Let stand for 5 minutes and rub the couscous with your hands to separate the grains. Set the couscous a side in a bowl.|
|Peel the mango and cut out the flesh. In a blender, blend the mango flesh with 5 cups of water. The mango is to flavour the couscous. You can use vegetable or chicken stock instead.|
|Soak the dried cranberries in some warm water until soft and drain.|
|Cook the peas in boiling water.
Dice the tomatoes.
|Combine the couscous with tumeric, tomatoes, cooked peas and softened dried cranberries.
Bring the mango flavoured water or stock to a boil. Add the couscous mixture, stir and season with salt and pepper.
|Cover and cook over low heat for 6 minutes.
Allow to stand for 10 minutes.
Uncover and fluff with a fork.