UK’s Best Couscous Recipe: Fluffy, Flavorful, And Easy To Make

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Couscous is a delightful North African dish that has become a staple in kitchens across the UK. Its fluffy texture and ability to pair well with a variety of ingredients make it a perfect choice for a quick and easy weeknight meal or a colourful addition to a potluck. This recipe will guide you through creating a flavourful and satisfying couscous dish that is sure to impress.

Ingredients:

Couscous Salad
Couscous Salad

1 cup (200g) couscous

  • 1 1/2 cups (350ml) vegetable broth
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • Pinch of cayenne pepper (optional)
  • 1 (15oz) can chickpeas, drained and rinsed
  • 1/2 cup (125g) crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

  • Instructions:

    1. Prepare the Couscous: In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute, until fragrant.

    2. Add Spices and Broth: Pour in the vegetable broth, cumin, turmeric, and cayenne pepper (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes.

    3. Cook the Couscous: Remove the pan from heat and add the couscous. Fluff with a fork, then cover the pan and let it sit for 5 minutes, or until the couscous is fully cooked and fluffy.

    4. Combine and Season: While the couscous is steaming, in a large bowl, combine the drained chickpeas and feta cheese (if using). Once the couscous is cooked, fluff it again with a fork and add it to the bowl with the chickpeas and feta.

    5. Finishing Touches: Stir in the chopped fresh parsley and season with salt and pepper to taste.

    Nutritional Facts (per serving):

    Calories: approximately 350

  • Fat: 10g
  • Saturated Fat: 3g
  • Carbohydrates: 45g
  • Fibre: 5g
  • Protein: 15g
  • Sodium: (depending on added salt)

  • Please note: This is an approximate nutritional breakdown and can vary depending on the specific ingredients you use.

    Conclusion

    This versatile couscous recipe is a fantastic base for endless flavour combinations. Experiment with different vegetables, herbs, and spices to create a dish that suits your taste preferences. You can also add cooked chicken, fish, or tofu for a protein boost. Enjoy this delicious and nutritious couscous dish as a main course or a flavourful side!

    Frequently Asked Questions (FAQs)

    1. Can I substitute vegetable broth with water?

    Yes, you can substitute vegetable broth with water. However, the vegetable broth adds a layer of flavour to the dish. To compensate for the missing flavour, you may need to add a little more salt and pepper or a teaspoon of your favourite broth concentrate.

    2. What other vegetables can I add to this recipe?

    This recipe is a great starting point, and you can easily customise it with your favourite vegetables. Some delicious options include chopped carrots, zucchini, broccoli florets, or chopped mushrooms.

    3. How can I make this recipe vegan?

    To make this recipe vegan, simply omit the feta cheese. You can also use a vegetable broth that is certified vegan.

    4. What are some good substitutes for couscous?

    If you don’t have couscous on hand, you can substitute it with other similar grains like quinoa, bulgur wheat, or even orzo pasta.

    5. Can I make this recipe ahead of time?

    Yes, you can definitely make this couscous recipe ahead of time. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.