Mint Cous-cous Recipe
Cowbridge Kitchen
About This Recipe
I created this delicious Vegetarian Couscous recipe as an accompaniment for Moroccan Lamb. The contrast between the Moroccan seasoned lamb and the delicate flavour of mint in the Couscous smells divine and taste delicious.
But Couscous can go with anything and it is a great alternative to Mashed Potato or Chips. Couscous is going to add that taste of the Mediterranean to any meal.
Couscous is basically steamed Durum Wheat that is associated with the Moroccan cuisine, and is often served with stews or Broths.
Couscous has a rich history that traces back to North Africa, where it is believed to have originated among the Berber communities. This traditional dish, made from steamed semolina wheat granules, has been a staple in the region for centuries, serving as a versatile base for various meats and vegetables.
Over time, couscous spread beyond its Berber roots, becoming popular in Mediterranean and Middle Eastern cuisines. Its preparation methods and accompanying ingredients vary widely, reflecting the diverse cultures that have embraced it. Today, couscous is celebrated not only for its culinary versatility but also for its cultural significance, symbolizing hospitality and communal dining in many societies.
10 mins Prep time
No Cooking time
Time
This is based on a 157g serving
Calories: 176
Protein: 6g
Fat: 0.3g
Carbohydrates: 36g
Fiber: 2.2g
Sugar: 0.2g
Nutrition
Servings
Anybody can have a go at this recipe.
Difficulty
The Peppers & Onions are the main cost of this, so if you leave them out it makes the recipe much cheaper.
Cost to make:
£1.28/ $1.62(Est.)
Equipment:
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How to Make Couscous
Couscous – sometimes called kusksi or kseksu – is a Maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top.
I have made this Mint Couscous to go with Moroccan Lamb, and it compliments the Lamb perfectly.
The preparation involves hydrating the granules, which then expand and become fluffy, creating a light and airy texture. Couscous is not only valued for its culinary adaptability but also for its nutritional benefits, as it is a source of carbohydrates and can be enriched with various ingredients to enhance its flavor and nutritional profile.
Cuisine:Moroccan
ingredients
160 ml of Boiling Water
1 tsp of Smoked Paprika
1 tsp of Vegetable Bouillon powder or 1 Veg Stock Cube.
1/4 tsp of Black Pepper
3 tsp of Mint Sauce
10 g of Salted Butter
Fine diced Peppers & Red Onion (Optional)
Cooking Instructions
- Mix together the Smoked Paprika, Vegetable Stock & the Black Pepper into a small bowl and set aside.
- Measure out 110 g of Couscous into a plastic container. This should serve two nicely but could probably be stretched to three as an accompaniment.
- At this stage you can dice up 1/4 of a Yellow or Green pepper and 1/2 a Red onion if you are going to add this to the couscous.
- Bring a kettle of water to the boil then measure out 160 ml into a measuring jug. Add the 3 tsp of mint sauce to the water and mix it together.
- Combine the spice mix that you made up earlier into the dry Couscous and mix it all together with a fork.
- Add the onion and peppers at this stage (Optional)
- Pour on the 160 ml of boiling water and mint on to the Couscous and combine it with a fork so that all of the Couscous is soaked.
- Cover with a lid and let the Couscous Absorbe the water for 5 minutes.
- Add a lump of butter and mix it in with a fork.
- Serve piping hot as a snack or side dish or Cold as a salad.
You can add other vegetables to this, I have used Red Pepper & Onions.
Consider incorporating ingredients such as roasted bell peppers, zucchini, and cherry tomatoes, which add vibrant colors and textures.
