Couscous with harissa is a vibrant dish that brings together delightful flavors and a satisfying texture. I love how simple it is to prepare this meal using ingredients like couscous, spring onions, mint, cherry tomatoes, vegetable stock, harissa paste, olive oil, and lemon juice. It’s a great way to spice up a weeknight dinner or impress guests at a gathering.
The beauty of this dish lies in its versatility. I can easily adjust the level of heat by modifying the amount of harissa, making it suitable for everyone’s palate. Each bite offers a refreshing balance of herbs and spices, making it a delightful choice for any occasion.
What Is Couscous
Couscous is a traditional North African dish made from tiny steamed granules of semolina wheat. It’s often served as a side dish or base for various stews and sauces.
I like couscous for its quick cooking time and ease of use. It becomes ready in about 10 minutes, making it convenient for busy days.
What Is Harissa
Harissa is a spicy chili paste that’s popular in North African cuisine. I often find it adds depth and heat to various dishes.
Typically, harissa includes ingredients like red chili peppers, garlic, coriander, and cumin. The exact recipe can vary by region and family traditions.
Here’s a quick overview of the key components:
| Ingredient | Description |
|---|---|
| Chili peppers | The main source of heat. |
| Garlic | Adds aroma and flavor. |
| Coriander | Provides a citrusy note. |
| Cumin | Offers earthiness and warmth. |
| Olive oil | Binds the ingredients together. |
I like to use harissa in marinades, soups, and stews. It can also elevate simple dishes like roasted vegetables or grilled meats.
The flavor profile can range from mild to very hot, depending on the types of peppers used. I often adjust the amount based on my spice preference.
In its essence, harissa is versatile. It combines heat, smokiness, and a hint of sweetness, making it a staple in my pantry.
Ingredients:
- 400g of couscous
- A few finely sliced onion spring
- 3 tablespoons of roughly chopped mint
- 250g of halved cherry tomatoes
- 400ml of hot vegetable stock
- 1 teaspoon of harissa paste
- 3 tablespoons of olive oil
- Juice of one lemon
How to make couscous with harissa?
- Start by placing the couscous in a heatproof bowl. Add the chopped spring onions, fresh mint, and halved cherry tomatoes.
- Next, pour hot vegetable stock infused with harissa over the couscous, stirring well to combine. Cover the bowl with a plate and let it sit for about 5 minutes, allowing the couscous to absorb the delicious flavors.
- Once the time has elapsed, drizzle the mixture with olive oil and fresh lemon juice. Finally, gently stir everything together to distribute the ingredients evenly.
Pairing Suggestions
- Proteins: Grilled chicken or lamb adds a savory kick. Seafood, like shrimp or fish, offers a light contrast.
- Vegetables: Roasted or grilled vegetables, such as zucchini, bell peppers, and eggplant, enhance the dish. I often add a side salad with fresh greens for extra crunch.
- Legumes: Chickpeas or lentils integrate well and boost the protein content. They also add heartiness to the meal.
- Sauces: A drizzle of yogurt or tahini sauce balances the heat from the harissa. I sometimes blend herbs like cilantro or parsley for a fresh touch.
- Wine: A chilled white wine, like Sauvignon Blanc, refreshes the palate. If I prefer red, I go for a light-bodied option, such as Pinot Noir.
Serving and Presentation
Serving Suggestions:
- Dish it out: Use a scoop or spoon to serve portions.
- Accompaniments: Pair it with grilled meats or roasted vegetables for a balanced meal.
- Serving temperature: Serve warm or at room temperature for the best flavor.
I usually drizzle a bit of extra harissa on top or beside the couscous for an inviting presentation. A colorful plate makes the dish inviting and exciting.
Consider using colorful plates to contrast with the beige of couscous. This adds a visual pop that can make dining more enjoyable. Whenever I host, I appreciate a well-set table. It makes the meal feel special.
Storing Leftovers
Refrigeration
- Cool Down: Let the couscous cool for about 30 minutes before storing.
- Containers: Use airtight containers to prevent moisture loss and contamination.
- Storage Time: I store it in the refrigerator for up to 3-4 days.
Freezing
- Freeze for Longer Life: If I can’t eat it within a few days, I freeze the leftovers.
- Portioning: I separate the couscous into individual portions for easier reheating.
- Label: I label the containers with the date to track freshness.
Common Mistakes to Avoid
- Not Measuring Water Properly: I find that using too much or too little water can ruin the texture. Aim for a 1:1 ratio of couscous to water for the best results.
- Forgetting to Fluff the Couscous: After steaming, I always fluff the couscous with a fork. This prevents clumping and enhances the dish’s lightness.
- Using Low-Quality Harissa: The flavor of harissa can vary significantly. I prefer to use a good-quality harissa for a richer taste.
- Neglecting to Season: Couscous can be bland without seasoning. I always add salt during cooking and taste before serving.
- Ignoring Cooking Times: Each brand may have different cooking instructions. I make sure to check the package for the correct timing.
- Adding Harissa Too Early: If I add harissa during cooking, the flavors can diminish. I wait until the couscous is ready to stir it in for maximum impact.
- Overloading with Toppings: While I love additions like vegetables or nuts, too many can drown the flavor of couscous. I keep toppings balanced to maintain harmony in the dish.
Conclusion
Couscous with harissa offers a delightful blend of flavors and textures. The light, fluffy couscous pairs beautifully with the spicy, aromatic elements of harissa.
This dish is not only satisfying but also packed with nutrients. I like making it for family dinners or when having guests. It always garners positive feedback!
Incorporating harissa into couscous invites an exciting culinary adventure. I encourage anyone looking to jazz up their meals to try this combination. It’s a guaranteed crowd-pleaser and a personal favorite of mine.
Did you know that this harissa couscous pairs perfectly with fish tagine?
Get that recipe now (by clicking the image below):
