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. |
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!
Hi HM, I had sent an email to Jorge on your question of where to buy the couscous he used but he had not reply me yet. Will update you if I hear from him. Suanne
Tks Suanne!