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.

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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

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Source: Jorge Viduenez

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

Instructions

Turkish-Couscous-5-200x300Rinse 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.
Turkish-Couscous-6-200x300Peel 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.
Turkish-Couscous-4-300x200Soak the dried cranberries in some warm water until soft and drain.
Turkish-Couscous-9-300x200Cook the peas in boiling water.Dice the tomatoes.
Turkish-Couscous-7-200x300Combine 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.

Turkish-Couscous-8-200x300Cover and cook over low heat for 6 minutes.Allow to stand for 10 minutes.

Uncover and fluff with a fork.

3 thoughts on “Turkish Couscous

  1. Can you tell me where I can get the coucous brand you used? I’m a fan of couscous, but I’ve never tried it with mango juice or cranberries before. I usually add apricots, peppers, cilantro or mint to my couscous. Will definitely give this recipe a try!

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