The first time I came across couscous was when I moved to San Francisco about four years ago, I really didn’t like it, the couscous I ate was bland, tasteless and lumpy, so I put it to the side of my plate and focused on eating the lamb. Fast forward two years later I was invited to my friend Tricia’s house for dinner. The menu was lamb with couscous and mint jelly. To be polite I tried the couscous, it tasted nothing like the bland stuff I ate previously. I ate my entire portion and requested the recipe immediately.
This recipe jazzes up everyday couscous by adding mint, scallions, raisins, lemon juice and harissa paste. Harissa paste or sauce hails from North Africa and is made from hot chili peppers, garlic, and a medley of spices consisting of coriander, cumin and caraway. The paste adds a nice warmth and flavor to the couscous, whereas the mint, scallions and lemon juice add freshness. This makes a great side dish, or a meal on it’s own and takes about 15 minutes to complete.
2 Comments
“This sounds like anything but bland! I have a love/hate relationship with couscous as well. I just know this one will fall into the "love" category! You have such wonderful, unique recipes on your blog. Love it!”
—Andrea Bell, about 1 year ago
“I know what you mean about couscous! I used to only associate it with backpacking trips since it was one of the lightest and quickest cooking grains I could bring.
Now, I love whole wheat couscous! One of my favorite ways is to cook the couscous in chicken stock and toss in toasted almonds, apricots, olive oil, and sometimes a wee bit of cinnamon.”
—Stacy, about 1 year ago