Thursday, June 11, 2009

Couscous a la Mexicana

Well, this dish was just an experiment. It was OK, although I feel that there was something missing. Maybe some minced jalapenos or some garlic. The beauty of couscous is that it cooks in 5 minutes and you can add any flavors, veggies or proteins you like. I went with a little Mexican theme and it wasn't too bad. After I made it, though, I realized that I'm not supposed to eat Mexican queso fresco since it's I had to take it off. Next time I'll just use pasteurized feta.

INGREDIENTS (serves 2)

  • 3/4 cup uncooked couscous
  • 1 cup chicken stock
  • Olive oil
  • 1/4 cup red onion, chopped
  • Pinch of cumin
  • 2 plum tomatoes, roughly chopped
  • 1 small avocado, roughly chopped
  • Juice of 1/2 a lime
  • Coarse salt and pepper
  • 1 Tbsp. chopped cilantro or parsley
  • 1 Tbsp. currants (optional)
  • Queso fresco or feta cheese

In a medium saucepan cook onion in 2 teaspoons olive oil over medium heat until tender. Stir in cumin; cook for 30 seconds. Carefully add broth and bring to a boil; stir in couscous. Remove from heat. Cover; let stand for five minutes.

Meanwhile, mix the chopped tomatoes, avocado, cilantro and currants in a bowl. Add the juice of half a lime and drizzle in 1 tablespoon of olive oil. Add a little salt and pepper to taste and gently mix to combine.

Add the tomato mix to the couscous and fluff couscous with a fork before serving. Garnish with queso fresco and more cilantro sprigs, and drizzle more olive oil, if desired.

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