Couscous is a traditional North African dish. It is often served as a side like rice would be. This is my original recipe that I love as a quick, weekday side dish to my roasted veggies. Sometimes I add a cup of chick peas and a cup of fresh baby spinach to make it a hearty and nutritious one-pot meal. Couscous is very affordable and versatile so you can add your own favorite veggies or beans to it.
- 1 cup plain couscous
- 2 cups water or vegetable broth
- 1 tbs sunflower oil
- 1 cup onion, chopped
- 1 tsp garlic, chopped
- 1 tea spoon cumin powder
- 1/2 cup parsley, chopped
- 1 tbs lemon juice
- Salt and fresh black pepper to taste
In a medium pan, heat oil on medium heat, add onions, garlic and couscous.
Cook the mixture for about 3 minutes, stirring frequently.
Add water or broth and cumin powder, stir to incorporate well.
Bring the mixture to a boil, turn the heat to low and cover.
Simmer for 2 minutes, turn off heat.
Leave the pan covered for 5 minutes. When the couscous has absorbed all the liquid, add parsley, lemon juice, salt and pepper.
Mix and fluff with a fork. Serve warm.