Ingredients with Measurements:
- 1 cup couscous
- 1 1/4 cups water
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a medium saucepan, bring the water to a boil.
2. Add the couscous and stir to combine.
3. Cover the saucepan and remove it from the heat.
4. Let the couscous sit for 5 minutes.
5. Fluff the couscous with a fork and transfer it to a large bowl.
6. In a small bowl, whisk together the olive oil, parsley, cilantro, lemon juice, garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper.
7. Pour the chermoula sauce over the couscous and toss to combine.
8. Serve warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 31g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- You can use vegetable broth instead of water for a richer flavor.
- You can use any type of fresh herbs you like, such as mint or basil.
- You can use lime juice instead of lemon juice.
- You can use smoked paprika instead of regular paprika for a smoky flavor.
Variations:
- You can add chopped tomatoes, cucumbers, or bell peppers for extra crunch.
- You can add cooked chickpeas or grilled chicken for extra protein.
- You can add raisins or dried apricots for a sweet and savory flavor.
Tips and tricks:
- Make sure to fluff the couscous with a fork to prevent clumping.
- You can make the chermoula sauce ahead of time and store it in the fridge for up to 3 days.
- You can double the recipe and store the leftovers in the fridge for up to 5 days.
Storage instructions:
- Store the couscous in an airtight container in the fridge for up to 5 days.
Reheating instructions:
- To reheat the couscous, microwave it for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the couscous in a large bowl or on a platter.
- Garnish with extra fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Grilled chicken
- Roasted vegetables
- Hummus and pita bread
Suggested side dishes:
- Greek salad
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the couscous is too dry, add a splash of olive oil or water and toss to combine.
- If the couscous is too wet, spread it out on a baking sheet and bake it in the oven at 350°F for 5-10 minutes or until dry.
Food safety advice:
- Make sure to cook the couscous to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Chermoula is a North African marinade typically made with fresh herbs, garlic, lemon juice, and spices.
Flavor profiles:
- Spicy, tangy, and herbaceous
Serving suggestions:
- Serve the couscous as a side dish or as a main course with added protein.
Related Categories
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Region: Moroccan