Turkish Couscous

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.

Ingredients

• 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

Source: Jorge Viduenez

Prep time: 20 minutes;  Cook time: 20 minutes;  Yield 12 servings

Instructions

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.

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