Ingredients with Measurements:
- 1 cup couscous
- 1 1/2 cups water
- 1 tablespoon sumbala (fermented African locust bean)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
Special equipment needed: None
Step-by-step instructions:
1. In a medium saucepan, bring the water to a boil.
2. Add the sumbala, olive oil, salt, and black pepper to the boiling water and stir to combine.
3. Add the couscous to the saucepan and stir to combine.
4. Cover the saucepan with a lid and remove it from the heat.
5. Let the couscous sit for 5 minutes to absorb the liquid.
6. Fluff the couscous with a fork.
7. Add the chopped parsley, mint, and cilantro to the couscous and stir to combine.
8. Serve the couscous warm or at room temperature.
10 minutes
Temperature: N/A
Serving size: 4
Nutritional information:
- Calories: 170
- Total fat: 4g
- Saturated fat: 0.5g
- Cholesterol: 0mg
- Sodium: 160mg
- Total carbohydrate: 29g
- Dietary fiber: 3g
- Sugars: 0g
- Protein: 5g
Substitutions for ingredients:
- If you can't find sumbala, you can substitute it with miso paste or soy sauce.
- You can use any type of fresh herbs you like instead of parsley, mint, and cilantro.
Variations:
- Add some chopped nuts, such as almonds or pistachios, to the couscous for extra crunch.
- Add some chopped dried fruit, such as apricots or raisins, to the couscous for extra sweetness.
- Add some cooked chickpeas or grilled chicken to the couscous for extra protein.
Tips and tricks:
- Make sure to fluff the couscous with a fork after it's cooked to prevent clumping.
- You can make the couscous ahead of time and store it in the refrigerator for up to 3 days.
- To reheat the couscous, simply microwave it for 1-2 minutes or steam it for 5-10 minutes.
Storage instructions:
- Store the couscous in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Microwave the couscous for 1-2 minutes or steam it for 5-10 minutes.
Presentation ideas:
- Serve the couscous in a large bowl or on a platter.
- Garnish the couscous with some extra chopped herbs.
Garnishes:
- Chopped herbs, such as parsley, mint, and cilantro.
Pairings:
- Grilled vegetables, such as zucchini and eggplant.
- Grilled fish or chicken.
Suggested side dishes:
- Hummus and pita bread.
- Greek salad.
Troubleshooting advice:
- If the couscous is too dry, add a little more water or olive oil and stir to combine.
- If the couscous is too wet, remove the lid and let it sit for a few more minutes to absorb the liquid.
Food safety advice:
- Make sure to store the couscous in the refrigerator if you're not serving it right away.
- Make sure to reheat the couscous to an internal temperature of 165°F (74°C) before serving.
Food history:
- Couscous is a traditional North African dish made from semolina flour.
- Sumbala is a fermented African locust bean that's commonly used in West African cuisine.
Flavor profiles:
- The sumbala adds a savory, umami flavor to the couscous, while the fresh herbs add a bright, fresh flavor.
Serving suggestions:
- Serve the couscous as a side dish or as a main course with some grilled vegetables or protein.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
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Region: Malian