| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 5.6g | 0.7g | 35.5g |
| sugars | fibre | protein | salt |
| 9.8g | 4.2g | 6.7g | 0.02g |
If there is one dish that could take you on a flavorful journey, it is the Spicy Korarima Couscous. This fruit-based dish is a delectable balance of sweet and spicy, textured with golden whole wheat couscous and enlivened with a subtle hint of exotic spices steeped in African tradition.
The Inspiration Behind the Dish
What I’ve always loved about culinary exploration is the potential for constant innovation. This is a recipe that provides a stark departure from my usual Montana-inspired favorites. However, this Spicy Korarima Couscous includes elements of tradition. The utilization of dried fruits, almonds, and spices in this dish might remind you of the huckleberry pies of my home terrain, but with a fascinating twist of Ethiopian influence.
And why wouldn’t you love this exotic shift in gears? After all, food is meant to be an exciting adventure, not some monotonous journey down the same paths.
Healthful and Flavorful
Beyond being a sensory delight, there are notable health benefits associated with this recipe. The whole wheat couscous, for example, is a whole grain, high in fiber, and an excellent source of protein. The bundle of dried fruits provides nourishing vitamins and minerals that help boost your immune system and improve your digestive functions.
Moreover, korarima, also known as Ethiopian cardamom, has been used traditionally for its therapeutic properties.
Cooking to the Occasion
This Spicy Korarima Couscous could be a perfect substitute for your typical rice or pasta side dishes. Its unique blend of flavors makes it a great companion to roasted meats or grilled vegetables. And why not pair it with a bottle of full-bodied wine for an exotic dinner affair?
Of course, exploration entails courage, and courage is rewarded handsomely when it comes to the culinary arts. So go on and let this dish take you to the lively markets of Ethiopia right from your very own kitchen.
And with that, I leave you with this thought by Virginia Woolf, “One cannot think well, love well, sleep well, if one has not dined well.”
Here’s another couscous variation that you might want to try.
Here is an informational link about the health benefits of korarima (Ethiopian cardamom).
And to all the gourmet enthusiasts out there – happy cooking!
What You’ll Need
- 1.5 cups of whole wheat couscous
- 3 cups of boiling water
- 1 cup of orange juice
- 1 tablespoon of orange zest
- 1/2 cup of dried apricots, finely chopped
- 1/2 cup of dried figs, finely chopped
- 1/4 cup of raisins
- 1/4 cup of chopped almonds
- 1/2 teaspoon of ground korarima (Ethiopian cardamom)
- 1/4 teaspoon of ground cayenne pepper
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- Salt, to taste
- 2 tablespoons of extra virgin olive oil
Method
Step One
Begin by placing the whole wheat couscous into a large heat-resistant bowl. Pour the boiling water over the couscous, making sure that all of the couscous is covered in water. Cover the bowl and leave it to sit for about 10 minutes, or until the couscous has absorbed all of the water.
Step Two
While the couscous is soaking, chop up your dried apricots and dried figs. These should be finely chopped to ensure that they mix well with the couscous.
Step Three
Once the couscous has absorbed all of the water and is fluffy, add in your orange juice. Stir well to combine, and then add in your orange zest, finely chopped apricots, figs, raisins and chopped almonds. Stir again to well combine.
Step Four
Next, mix in your spices. This means adding your ground korarima, cayenne pepper, cinnamon and cloves into the couscous mix. Stir everything together to ensure that the spices are evenly distributed throughout the couscous.
Step Five
Season your couscous with salt to taste, and then drizzle over the extra virgin olive oil. Stir one final time to combine everything. Your Spicy Korarima Couscous is now ready to serve!
