The first time I tried couscous was in Algers, Algeria. (No, you really, I mean really, don’t want to go there, trust me.) At that stage I was a bit nonplussed by this funny looking grainy starch. Little did I know that a few years down the line I will eat it on a very regular basis and enjoy it too. Let’s learn more about couscous.
Couscous comes from the Middle East and is widely enjoyed in Morocco, Algeria, Libya, Egypt, Lebanon and Palestinian territories. Each teeny weeny granule is 1mm in diameter before cooking. It comprises rolled, shaped and moistened semolina wheat which is then covered with finely ground wheat flour.
The couscous we find in shops today are of the quick-cook variety, whereas the traditional version needs a longer cooking time. If you were wondering how to serve it, regard it as rice. So anything that resembles a stew will go nicely with it. Not only is it virtually fat-free (dieters take note!) and quick to prepare but this versatile starch can be eaten warm or cold and even used in desserts!
Seriously, what is there not to love about couscous?
Spiced Butternut, Chickpea, Red Onion & Raisin Couscous
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Total Time: 1 hours 5 minutes
- Yield: 6 1x
Ingredients
- 1 butternut, seeds removed, cut into 2.5cm (1 in) cubes
- 2 red onions, cut into 8 wedges each
- 5ml (1 tsp) ground ginger
- a pinch of nutmeg
- 7.5ml (1½ tsp) ground cinnamon
- 10ml (2 tsp) brown sugar
- a pinch of salt
- 30ml (2 tbsp) olive oil
- a dash of Tabasco sauce
- 400g (14 oz) chickpeas, drained
- 100g (3½ oz) raisins, soaked in boiling water for a few minutes, then drained
- 210g (7 oz) couscous
- 300ml (10 fl oz) vegetable stock
Instructions
- Preheat the oven to 200°C/fan 180°C/400°F/gas mark 6. Put the butternut and onions in a roasting tin. Mix together the spices, sugar, salt, oil and Tabasco and use about half of this mixture to baste the vegetables. Cover with foil and roast for 20-25 minutes.
- Remove the foil and add the chickpeas and raisins, together with the remaining spice mixture, then return to the oven for a further 20-25 minutes, until caramelised.
- Put the couscous in a heatproof bowl. Pour the stock over, cover and leave to stand for 10 minutes.
- Fluff up the couscous with a fork, divide evenly among plates and pile the spiced vegetables on top of the couscous and serve hot.
Notes
- Instead of using canned chickpeas you can soak 200g (7 oz) of dried chickpeas overnight and boil them for about an hour or so until they are tender. Simply follow the rest of the recipe.
- If you’re not on a diet, you can use a larger quantity of couscous. Just don’t forget to increase the quantity of stock used too.
Nutrition
- Serving Size: 1 serving
- Calories: 228
- Sugar: 12.2 g
- Sodium: 376 mg
- Fat: 6.1 g
- Saturated Fat: 1.2 g
- Carbohydrates: 40.8 g
- Fiber: 4.7 g
- Protein: 5.7 g
The Duo Dishes says
Whenever you put butternut squash in something, the deal has been sealed. Love all those spices and the natural sweetener of raisins. Just love it.
Hayley says
I love moroccan flavors, and this looks so delicious. Thanks for sharing!
Meeta says
What a lovely looking dish! i love couscous and love the addition of pumpkin in this!
Navita Hakim says
is it me or is everyone making squash…
urs look lovely paired with my fav chickpea
Kevin says
I really like the sound of this couscous salad!
Jeanne says
I have started using couscous instead of rice when I’m in a hurry as it takes A LOT less time to prepare 🙂 Love the cimbo of flavours you have in this dish!
Michelle says
The Duo Dishes: You’re like me then. 🙂 Serve a meal with butternut and I’m there!
Hayley: Just because of conflicting politics the Middle Eastern cuisine shouldn’t be shunnes because I think it has a lot to offer…
Thanks, Meeta!
We can’t help it, Navita! Squash is just so gooooood. Since the dish contains your favourite chickpea you have the perfect excuse to prepare it. 😉
You’ll really like the taste of it too, Kevin!
You’re right, Jeanne. Rice takes ages. I wonder if there are any other quick cook grains available?
Elizabeth says
Love the spice blend in this dish – yum! I’m a big fan of couscous but I didn’t have nearly as adventurous a start with it as you did 🙂
Renil M. George says
Red onions is the best choice for onions.
★★★★★
michelle says
I love red onions too. Although I do like the white Italian onions. They are less sharp that the classic onion and perfect for salads