Asian-Inspired Couscous is a simple, flavor-filled side dish to make, with green onions, soy sauce, and a few spices (ginger, garlic, etc.).
If you’re like me, you’re probably constantly on the lookout for a new recipe or two that are easy to make and taste great. Simple, right?
Well, this recipe for Asian-Inspired Couscous fits that bill. It is VERY simple to make, and has wonderful flavor. Green onions, soy sauce, garlic, ginger, and a smidge of cayenne pepper give this versatile couscous side dish it’s great taste.
Couscous is a fairly bland variety of pasta made with semolina flour, but it absorbs flavors very well. It is low in fat, but also contains more protein, minerals and vitamins than white rice.
Because couscous absorbs flavors well, it’s perfect used in this recipe, because it takes on Asian-inspired flavors from the spices, soy sauce and green onions. Here’s how to make this side dish.
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Prepare The Asian-Inspired Sauce
Spray a large skillet with non-stick baking spray. Heat the skillet on Medium-High heat until it is very hot. Add chopped green onions to the skillet and cook, stirring often, until they become tender (2-3 minutes).
Now add water, soy sauce, sugar, garlic powder, ground ginger, and cayenne pepper to the skillet. Stir until the ingredients are well-combined, then bring the liquid to a full boil.
Cook The Couscous
Pour uncooked couscous into the boiling liquid in the skillet. Stir well, to fully combine the liquid and the couscous.
Put a lid on the skillet, and turn the heat down to Low. Simmer the Asian-inspired couscous COVERED on low heat for 10-12 minutes, or until the liquid has been absorbed. Stir occasionally.
Fluff And Serve Asian-Inspired Couscous
When all the liquid has been absorbed into the couscous, it should be ready to serve. The couscous should be tender to the bite. Use a fork to “fluff” up the couscous before serving.
Serve the Asian-inspired couscous right out of the skillet, or transfer to a serving bowl. Serve this dish immediately while the couscous is still hot!
This recipe for Asian-inspired couscous will yield enough for six small side dish servings. It pairs well with beef, chicken, pork or lamb, and I’m confident you’ll like it.
I hope you have the opportunity to make this versatile side dish, and trust you’ll enjoy it as much as we do. It is a very handy recipe to have because it’s so yummy, and is a cinch to make!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, God bless, and have a GREAT day!
Looking For More SIDE DISH Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious side dishes for you to choose from, including:
- Easy Homemade Rice Pilaf
- Roasted Hasselback Potatoes
- Cranberry Orange Israeli Couscous
- Southwestern Rice Salad
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Original recipe source: ” Cooking Light” Cookbook 1994, pages 132-133, published in 1993 by Oxmoor House
↓↓ PRINTABLE RECIPE BELOW ↓↓
Asian-Inspired Couscous is a simple, flavor-filled side dish to make, with green onions, soy sauce, and a few spices (ginger, garlic, etc.).
- cooking spray (enough for skillet)
- ½ cup sliced green onions (use green and white parts)
- 1½ cups water
- 2 Tablespoons low sodium soy sauce
- ½ teaspoon granulated sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cayenne pepper OR ⅛ teaspoon for less heat
- 1 cup couscous uncooked
Spray large skillet with non-stick baking spray. Heat skillet on Medium-High heat until very hot. Add chopped green onions; cook, stirring often until they become tender (2-3 minutes).
Add water, soy sauce, sugar, garlic, ginger, and cayenne pepper to skillet. Stir until well-combined. Bring liquid to a full boil.
Pour uncooked couscous into boiling liquid in skillet. Stir well.
Put a lid on the skillet; turn heat down to Low. Simmer couscous COVERED on low heat for 10-12 minutes, or until liquid has been absorbed. Stir occasionally.
When liquid has been fully absorbed into couscous, it should be ready to serve. Couscous should be tender to the bite. Use a fork to "fluff" up couscous before serving hot. Enjoy!
Here’s one more to pin on your Pinterest boards!
