How to Make Middle Eastern Spiced Couscous Asian Cooking Recipe Cuisine

Middle East Spiced Couscous

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 cups chicken stock

2 tbsp olive oil

2 clove garlic, peeled and chopped

1 onion, peeled and chopped

1 small red or green bell pepper, seeds removed, julienned thinly

1/2 tsp ground cumin

1/4 tsp ground cinnamon or garam masala

1/2 tsp grated orange zest

freshly ground black pepper

4 dried apricots, chopped

1/4 cup golden raisins

1 cup couscous

2 tbsp chopped fresh cilantro

finely julienned orange zest


Directions:

In a small saucepan over medium-high heat, heat stock.

Meanwhile, in a saucepan over medium heat, heat 1 tbsp oil. Add garlic, onion and bell pepper and cook, stirring, until onion is soft, 3-5 minutes. 

Add hot stock, spices, zest and black pepper to taste. Bring to a boil then remove pan from heat.


Add fruit, couscous and cilantro to pan and mix well. Cover pan and let stand until couscous swells and absorbs all liquid, about 15 minutes. Serve garnished with orange zest.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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