Spicy Couscous Recipe

| December 10, 2012 | 25 Comments

Couscous is a quick and simple dish, so naturally I love it. It makes a great pairing with fish and both can be whipped up lickety-split. I usually start with plain couscous and spice it up myself—give it a try—it’s eezey-peezey and vastly yummier than any overpriced couscous mix you’ll find at the market. Check out the recipe below, and for more video recipes visit the Chef Buck Playlist at www.youtube.com SPICY COUSCOUS RECIPE ingredients: 1 cup COUSCOUS 2 Tbsp OLIVE OIL 1 medium ONION (chopped) 3 cloves GARLIC (finely chopped) 1 HOT PEPPER (finely chopped) 1 tsp MUSTARD SEEDS 1 tsp CHILI POWDER 1 tsp PAPRIKA ½ tsp TURMERIC POWDER 1 tsp TOMATO PASTE 1 ½ cup WATER (or broth) directions: Heat olive oil on medium high heat and then add onions. Stir for 1 minute and add mustard seeds, hot pepper, and garlic. Continue sautéing for a couple more minutes. Stir in chili powder, paprika, and turmeric. Add salt and tomato paste and mix well. Pour in 1 ½ cups of water, stir, cover pot and turn up the heat and bring the pot to a boil. After ingredients come to a boil, stir in the couscous and mix well. Cover and remove from heat and allow pot to sit for 5 minutes. After 5 minutes the couscous will have completely absorbed all the water. Uncover and immediately fluff with a fork—this will keep the couscous for overcooking and becoming a sticky, starchy mess; couscous should be light and fluffy, and in this case, nice and spicy, too. Bon appétit! More Buck Redbuck: www.facebook.com

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  1. Duane Nixon says:

    Thanks for the video!!!And the comments Ive been trying to get the couscous to water ratio for a while thanks!!!!!

  2. MacFashion2011 says:

    Boy this looks good. . Mmmmmmmm

  3. Pikansokamikaze says:

    lets try this, i’ll give my feedback!

  4. xxmaariyaxx says:

    I made this! It tasted soooooo good!

  5. FromUnderTheRock says:

    you got my mouth watering. big thumbs up for smoked paprika

  6. jpillmatic says:

    Gotta say I’ve made this couscous a few times now and its hella good! Tonight I added a few more hot peppers and used smoked paprika instead. I served it up with herb grilled chicken breasts & a cool edamame salad side. The pairing of the 3 was incredible. Keep these amazing recipes coming Buck!

  7. Graceguia says:

    Btw, thank you for sharing. You’ve made it special by joining together spiciness n cous cous.

  8. Graceguia says:

    My first love of couscous was in a Miami Lunch Cafe, grilled Mahi mahi fish on nice bread, large grain cous cous salad on the side.

  9. Adey Teshome says:

    perfecto :) thank you!

  10. Millyorie Blank says:

    couscous: food not part of mauritian cuisine; spicy or not; grainy; i already tasted it in london; mom parbs got uncooked in her kitchen @ 86.
    i like the video, combination of fish & tomato salad.

  11. Whyte Sapphire says:

    thanks!!! im looking forward to trying this tonight, with some mackerel!!!!

  12. FromUnderTheRock says:

    yep, 1 cup cous cous to 1.5 cups of water…wish I was havin’ this but my pots and pans and spices are far away tonight :^(

  13. Whyte Sapphire says:

    so its a cup and a half for every cup of couscous???

  14. Razorbackfan1982 says:

    It don’t need us to micro-mange haha!  Looks awesome!

  15. kookiemoose says:

    Sooo lucky that Camera Girl lets you spice it up some. I have to eat mild salsa. I mean who eats mild salsa right. It’s like eating stewed tomatoes directly out of the can.

    Wonderful dish Buck.

  16. mc5971 says:

    I always get couscous confused with Boutros Boutros. Thank for helping me better understand that.

  17. exa0 says:

    Get the Morrocan recipe and pick and choose how to make it your own, you don’t have to use that weired ass pot they use, but your humble cook ware is great. Excellent recipe, yours, I tried it with some cod which I threw in the oven. BTW Thanx.

  18. FromUnderTheRock says:

    excellent suggestion! I love lamb chops–and some of the best I’ve ever had were served on a bed of couscous.

  19. exa0 says:

    Man, I’m glad to see that u r doing the couscous vid, great recipe, I’ve been eating that stuff almost all my life nad mostly North African recipes, you should try it with some cooked leg O’ lamb, you’ll love it. But you can be assured that I will try this one with some cod fish filet.

  20. ShawnaSmoke says:

    Ive always thought couscous looked awesome to eat, and super fun! But I never knew how to prepare it or eat it… this is very helpful! I’ll most likely hold back on the spiciness, but otherwise, this is great! Thanks Buck!

  21. FromUnderTheRock says:

    just go halvsies or use something milder altogether –forego the hot pepper and use a sweet pepper instead. sub coriander powder for the chili powder. or get waaaayyyyy outside the box and just get a half-dozen krispy kremes with a large coffee (that’s probably what I’m doin’ this morning–if I get out of this chair before lunchtime rolls around)

  22. Taratalk says:

    I can’t wait to try this! I’m a little worried about the spiciness though….:)

  23. FromUnderTheRock says:

    hey, thanks for watching …and the cooking times are so different for those two ingedients you might want a flux capacitor for backup.

  24. FromUnderTheRock says:

    couscous kinda sounds like the name of a rich lady’s dog.

  25. FromUnderTheRock says:

    occasionally I’ll muck up rice, but I’ll rarely muck up couscous

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