Couscous is a traditional dish originating from North Africa, particularly popular in countries like Morocco, Algeria, and Tunisia. Its history dates back centuries, when the Berber peoples created this simple preparation made from wheat semolina. Over time, couscous has spread to various regions of the world and has adopted multiple variants according to local ingredients. In Latin America, although it is not a traditional dish, couscous has gained popularity in countries like Mexico, where it is mostly known by its original name, and in parts of Central America where it is incorporated into preparations similar to salads or side dishes.
In other Latin American countries, the name "couscous" is maintained, although it can sometimes be confused with other regional preparations made from grains or semolina, such as mazamorra in Colombia or polenta in Argentina, but each has different origins. Couscous with raisins and cumin is a combination that highlights sweet and spicy flavors that harmonize perfectly, offering a nutritious and textural option both to accompany main dishes and to be enjoyed on its own.
How to Make Couscous with Raisins and Cumin
In a saucepan, bring the water to a boil.
Add the couscous and the raisins.
Cover and remove from heat.
Let it rest for 5 minutes.
Meanwhile, heat the oil in a large non-stick skillet over medium-high heat.
Add the onion, garlic, and ginger.
Sauté for 3 minutes or until tender.
Add the cumin seeds.
Sauté for 1 minute.
Fluff the couscous and raisins with a fork.
Incorporate the onion mixture, orange zest, and cilantro.
Add salt and spicy chili flakes to taste.
