RCI-RC.006.0051.001
Couscous with Currants and Cumin
Couscous with Currants and Cumin from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1 cup
- 1/2 cup
- 2 teaspoons
- Onion1 smallfinely chopped
- garlic2 clovesfinely chopped
- fresh ginger1 tablespoonfinely grated
- cumin seed1 teaspoontoasted
- orange1 unitgrated (zest of)
- fresh coriander1 tablespoonfinely chopped (cilantro)
- 1 unit
- 1 unit
Method
1
Bring water to a boil in a pot with salt, then add couscous and currants together. Stir once, remove from heat, cover tightly, and let sit for 5 minutes until all liquid is absorbed.
2
While couscous rests, heat olive oil in a small pan over medium heat. Add chopped onion and cook for 2-3 minutes until softened and lightly golden.
3
Add finely chopped garlic and grated ginger to the onion, stirring constantly for about 1 minute until fragrant.
4
Toast cumin seeds in a separate small dry pan over medium heat for 1-2 minutes, shaking occasionally, until they release their aroma. Crush lightly with a mortar and pestle or back of a spoon.
5
Fluff the couscous with a fork, breaking up any clumps. Transfer to a serving bowl.
6
Pour the warm onion-garlic mixture over the fluffed couscous and toss gently to combine evenly.
7
Stir in the toasted cumin seeds, orange zest, fresh coriander, and hot chile flakes, tossing until all ingredients are well distributed.
8
Taste and adjust seasoning with additional salt if needed. Serve warm as a side dish or light main course.