Craving the divine? try j alexander’s legendary couscous recipe today!

Indulge in the tantalizing flavors of North Africa with J Alexander’s couscous recipe. This aromatic and fluffy dish is a culinary masterpiece that will transport your taste buds to exotic lands. With its vibrant blend of spices, tender vegetables, and succulent protein, this couscous recipe will become a staple in your home cooking repertoire.

Ingredients

For the Couscous:

• 1 cup Israeli couscous
• 2 cups chicken or vegetable broth
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Vegetables:

• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed

For the Protein:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• Or, 1 pound ground beef, browned
• Or, 1 pound tofu, cubed and pan-fried

For the Spices:

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground paprika
• 1/4 teaspoon cayenne pepper (optional)

For the Finishing Touches:

• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped almonds
• Lemon wedges, for serving

Instructions

Step 1: Cook the Couscous

• In a medium saucepan, combine the couscous, broth, olive oil, salt, and pepper.
• Bring to a boil over high heat.
• Reduce heat to low, cover, and simmer for 5 minutes, or until the liquid has been absorbed.
• Fluff the couscous with a fork and set aside.

Step 2: Sauté the Vegetables

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the bell peppers, onion, and garlic.
• Cook for 5-7 minutes, or until the vegetables are softened.

Step 3: Add Protein and Spices

• Add the shredded chicken (or ground beef or tofu) to the skillet.
• Sprinkle in the cumin, coriander, cinnamon, turmeric, paprika, and cayenne pepper (if using).
• Cook for 2-3 minutes, or until the protein is heated through and the spices are fragrant.

Step 4: Combine Couscous and Vegetables

• Add the cooked couscous to the skillet with the vegetables and protein.
• Stir to combine.

Step 5: Add Beans and Chickpeas

• Stir in the chickpeas and black beans.

Step 6: Finish with Fresh Herbs and Almonds

• Remove the skillet from the heat and stir in the cilantro, parsley, and almonds.

Step 7: Serve and Enjoy

• Serve the couscous warm, garnished with lemon wedges.

Tips for Success

• For a richer flavor, use homemade chicken or vegetable broth.
• If you don’t have Israeli couscous, you can use regular couscous. Just be sure to reduce the cooking time to 3 minutes.
• Feel free to customize the vegetables and protein to your liking. Some other great options include carrots, zucchini, and shrimp.
• For a vegan version, omit the protein and use vegetable broth instead of chicken broth.

Variations

• Spicy Couscous: Add an extra 1/4 teaspoon of cayenne pepper to the spices.
• Herb-Infused Couscous: Stir in 1/4 cup of chopped fresh mint or basil to the finished dish.
• Mediterranean Couscous: Add 1/2 cup of chopped sun-dried tomatoes and 1/4 cup of crumbled feta cheese.
• Moroccan Couscous: Sprinkle in 1/4 teaspoon of saffron to the spices.

Health Benefits of Couscous

• Couscous is a good source of fiber, which can help keep you feeling full and satisfied.
• It is also a good source of protein, iron, and magnesium.
• Couscous is a low-fat and cholesterol-free food.

Wrap-Up: A Culinary Delight for Every Occasion

J Alexander’s couscous recipe is a versatile and flavorful dish that is perfect for any occasion. Whether you’re hosting a dinner party or simply looking for a quick and easy weeknight meal, this recipe is sure to impress. So gather your ingredients, fire up the stove, and embark on a culinary journey to North Africa with this tantalizing couscous dish.

Common Questions and Answers

Q: Can I use instant couscous instead of Israeli couscous?
A: Yes, you can use instant couscous, but the cooking time will be reduced to 1-2 minutes.
Q: What if I don’t have any cilantro or parsley?
A: You can substitute with other fresh herbs, such as basil, mint, or oregano.
Q: Can I make this recipe ahead of time?
A: Yes, you can make the couscous up to 3 days in advance. Just store it in an airtight container in the refrigerator. When you’re ready to serve, reheat it in the microwave or on the stovetop.