Stir-fry couscous is the recipe I’m sharing today if you are tired of eating rice every time then you need to try couscous. According to the Wikipedia couscous, the origin of couscous is not certain but they referred to couscous as a North African national dish, and there is wheat couscous too. There are various ways of preparing couscous but the recipe I’m sharing today is the stir-fry method which is very easy to prepare.
When preparing couscous you want it airy, fluffy and not gritty. Couscous doesn’t require cooking like rice. All you need is hot water or broth (I personally prefer broth or the mixture of water and broth) to steam it before furthering any preparation method. For this stir-fry, I used the mixture of sweet corn, green beans, carrots, peas. You can use any vegetables of your choice, also frozen vegetables or fresh can be used.
- 2 Cups Couscous
- 1 Cup Hot Water
- 2 Cups Hot Chicken Stock (your choice)
- 1/2 Teaspoon Turmeric
- 1 Tablespoon Thyme
- 1 Bay leaf
- 1 Onion (chopped)
- 2 Cups Mixed Vegetables
- Seasoning Cube
- 3 Tablespoons Butter @ room temperature
- 1 Red Bell Pepper (chopped)
If you're using fresh vegetables clean and chopped. Set aside.
Boil water and the chicken stock in a saucepan or a pot and turn off the heat.
Add couscous to the hot content, add salt and cover. Let the couscous absorbs all the liquid.
Place another saucepan over medium-high heat and add butter. Saute onion until it translucent, sprinkle salt over it.
Add thyme, turmeric, bay leaf. stir and let it cook for about 1 minute.
Add vegetables and red bell pepper, add seasoning cube, mix, and stir-fry for about 3 minutes.
Add couscous to the mixture and stir-fry for about 2-3 minutes. Readjust the season.
Serve with any protein of your choice. Enjoy!
I only used half of the steamed couscous in the stir-fry, because I already steamed the couscous before I realized the vegetables I had won't be enough. So if you're cooking the amount of couscous I made in this recipe, you might want to double the vegetable quantity.