I recently made a simple side dish with couscous and wild garlic. I had fresh wild garlic in the fridge and hadn't found a reason to use couscous for a while. I tried this combination and found it suitable for an everyday meal, alongside a steak or even as a main dish if you're looking for something quick.
Quick Info
Total time: about 20-25 minutes
Preparation time: 5 minutes
Cooking time: 15-18 minutes
Servings: 4
Difficulty: easy
Recipe type: side dish, vegetarian (without stock)
Ingredients
250 g couscous
1 onion
750 ml hot water
1 bunch of wild garlic
50 ml oil
Vegetable stock (optional, to taste)
Salt
Pepper
Preparation method
1. Finely chop the onion. Heat the oil in a pot and add the onion to sauté. Let it cook over medium heat, stirring occasionally, for about 2-3 minutes until it starts to soften.
2. Add the couscous directly into the pot over the onion. Stir well to coat it with oil and let it sauté for another 3-4 minutes, stirring occasionally to prevent sticking.
3. Pour 750 ml of hot water into the pot. Stir gently. Reduce the heat to low and let it simmer uncovered for 8-10 minutes. The couscous should absorb almost all the water, but check towards the end to ensure it doesn't dry out.
4. Meanwhile, finely chop the wild garlic. When the couscous is nearly done and has absorbed the water, add the chopped wild garlic. Stir and let it cook for another 2-3 minutes, continuing to stir to prevent sticking. The wild garlic wilts quickly.
5. Season with salt and pepper to taste. If using vegetable stock, add it as preferred, either at the end or along with the salt.
6. Remove the pot from the heat. It can be served warm as a side dish with meat or on its own if you want a quick lunch option.
Why I make this recipe often
It's a recipe I use when I have fresh wild garlic and want something hassle-free. It comes together quickly, is suitable as a side dish or even as a stand-alone meal. It doesn't require special attention, and you can easily adjust the seasonings after tasting.
Tips and Variations
Tips
I use hot water, not cold, so I don't stop the cooking process of the couscous when I add it. It's important not to leave the couscous unattended after adding the water, as it can quickly absorb the liquid and become too dry.
If the onion is large, don't add it all at once; the flavor can become too pronounced.
Stir frequently after adding the wild garlic to prevent the couscous from sticking to the bottom of the pot.
Substitutions
Instead of wild garlic, you can use young spinach or green garlic leaves if you can't find wild garlic. The flavor will be different, but the final taste remains fresh.
Vegetable stock is optional. I sometimes use it for extra flavor, but you can just use salt and pepper.
Variations
You can also add a little chopped parsley at the end for extra freshness if you don't have enough wild garlic.
If you want a bit more substance, you can add some pine nuts or chopped walnuts at the end, but this changes the basic recipe.
Serving Ideas
It's suitable as a side dish for roasted or grilled meats. It can also be served as a light lunch with a salad on the side.
If there are leftovers, it's good cold or at room temperature.
Frequently Asked Questions
What do I do if the couscous has absorbed all the water but is still hard?
Add 2-3 tablespoons of hot water and let it cook for a few more minutes over low heat, stirring. Check to ensure it doesn't stick.
Can I use instant couscous?
Yes, but reduce the cooking time by 2-3 minutes and follow the instructions on the package.
What do I do if I don't have fresh wild garlic?
You can try using baby spinach or green garlic leaves. The taste will be different, but the idea of the recipe remains the same.
Can it be made without onion?
Yes, if you need to, you can skip the onion. The texture and flavor will be slightly different, but the recipe works.
Nutritional Values
Approximately, for one serving (1/4 of the recipe):
- Calories: 270-300 kcal
- Carbohydrates: 50-55 g
- Protein: 6-8 g
- Fat: 6-8 g (if you use all the oil)
Values are approximate. They may vary depending on the couscous you use and whether you add stock or other seasonings.
Storage and Reheating
It can be stored in the fridge in a lidded container for up to 2 days. When reheating, add a little water to prevent it from being too dry. I don't recommend keeping it longer, as the texture of the couscous changes, and the wild garlic loses its flavor.
Quick Info
Total time: about 20-25 minutes
Preparation time: 5 minutes
Cooking time: 15-18 minutes
Servings: 4
Difficulty: easy
Recipe type: side dish, vegetarian (without stock)
Ingredients
250 g couscous
1 onion
750 ml hot water
1 bunch of wild garlic
50 ml oil
Vegetable stock (optional, to taste)
Salt
Pepper
Preparation method
1. Finely chop the onion. Heat the oil in a pot and add the onion to sauté. Let it cook over medium heat, stirring occasionally, for about 2-3 minutes until it starts to soften.
2. Add the couscous directly into the pot over the onion. Stir well to coat it with oil and let it sauté for another 3-4 minutes, stirring occasionally to prevent sticking.
3. Pour 750 ml of hot water into the pot. Stir gently. Reduce the heat to low and let it simmer uncovered for 8-10 minutes. The couscous should absorb almost all the water, but check towards the end to ensure it doesn't dry out.
4. Meanwhile, finely chop the wild garlic. When the couscous is nearly done and has absorbed the water, add the chopped wild garlic. Stir and let it cook for another 2-3 minutes, continuing to stir to prevent sticking. The wild garlic wilts quickly.
5. Season with salt and pepper to taste. If using vegetable stock, add it as preferred, either at the end or along with the salt.
6. Remove the pot from the heat. It can be served warm as a side dish with meat or on its own if you want a quick lunch option.
Why I make this recipe often
It's a recipe I use when I have fresh wild garlic and want something hassle-free. It comes together quickly, is suitable as a side dish or even as a stand-alone meal. It doesn't require special attention, and you can easily adjust the seasonings after tasting.
Tips and Variations
Tips
I use hot water, not cold, so I don't stop the cooking process of the couscous when I add it. It's important not to leave the couscous unattended after adding the water, as it can quickly absorb the liquid and become too dry.
If the onion is large, don't add it all at once; the flavor can become too pronounced.
Stir frequently after adding the wild garlic to prevent the couscous from sticking to the bottom of the pot.
Substitutions
Instead of wild garlic, you can use young spinach or green garlic leaves if you can't find wild garlic. The flavor will be different, but the final taste remains fresh.
Vegetable stock is optional. I sometimes use it for extra flavor, but you can just use salt and pepper.
Variations
You can also add a little chopped parsley at the end for extra freshness if you don't have enough wild garlic.
If you want a bit more substance, you can add some pine nuts or chopped walnuts at the end, but this changes the basic recipe.
Serving Ideas
It's suitable as a side dish for roasted or grilled meats. It can also be served as a light lunch with a salad on the side.
If there are leftovers, it's good cold or at room temperature.
Frequently Asked Questions
What do I do if the couscous has absorbed all the water but is still hard?
Add 2-3 tablespoons of hot water and let it cook for a few more minutes over low heat, stirring. Check to ensure it doesn't stick.
Can I use instant couscous?
Yes, but reduce the cooking time by 2-3 minutes and follow the instructions on the package.
What do I do if I don't have fresh wild garlic?
You can try using baby spinach or green garlic leaves. The taste will be different, but the idea of the recipe remains the same.
Can it be made without onion?
Yes, if you need to, you can skip the onion. The texture and flavor will be slightly different, but the recipe works.
Nutritional Values
Approximately, for one serving (1/4 of the recipe):
- Calories: 270-300 kcal
- Carbohydrates: 50-55 g
- Protein: 6-8 g
- Fat: 6-8 g (if you use all the oil)
Values are approximate. They may vary depending on the couscous you use and whether you add stock or other seasonings.
Storage and Reheating
It can be stored in the fridge in a lidded container for up to 2 days. When reheating, add a little water to prevent it from being too dry. I don't recommend keeping it longer, as the texture of the couscous changes, and the wild garlic loses its flavor.