I've posted a few couscous recipes in the past, but this time I wanted to share a spicy version with you. Spicy as in flavorful, not heat. If you want heat, go ahead and add some ground cayenne pepper. I served this as a side to lamb kabobs, pita bread, hummus, and grilled veggies. It really stood on its own, without being too powerful. Oddly enough, my favorite thing about this recipe is the warm fragrance it has from all of the warm spices. I wish I could bottle it up and spray it everywhere. It adds something special to the meal.
Spiced Pearl Couscous
Serving Size = 2 - 3
- 1/2 onion, finely chopped
- 1/2 green pepper, finely chopped
- 1 1/8 cups stock (beef, chicken, or vegetable)
- Oil (EVOO is what I used)
- 1 cup pearl couscous
- 1/2 teaspoon salt (optional)
- 2 - 3 cloves garlic, finely chopped
- Lemon zest, 1 lemon
- 1/2 cup parsley
- Black pepper (optional)
- 1 teaspoon cumin
- 1/2 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon cardamom
- 1/2 teaspoon ground coriander
- Add a few tablespoons of oil to a medium saucepan, over medium heat. Saute the onions for a few minutes, then add the garlic and peppers. Cook until it all softens a bit.
- Add the spices and cook for a few minutes. Add the stock and raise heat, bring to boil.
- Once it's at a boil, add the couscous and stir. Cover and reduce heat to a gentle simmer.
- Cook for 8 - 10 minutes.