What is Spanish couscous?
Spanish couscous, also known as fideos, is a type of pasta commonly used in Spanish cuisine. It is thin and made from durum wheat, and often used in soups or paella dishes.
Vegetable Spanish couscous in a kettle
For a simple yet delicious vegetarian option, try making vegetable couscous in a kettle. Sauté chopped onions, garlic, and bell peppers in olive oil until softened, then add in diced zucchini and eggplant. Once the vegetables are cooked through, add in the couscous and season with salt, pepper, and smoky paprika. Pour in vegetable broth and let simmer until the couscous is cooked through.
Seafood Spanish couscous cooked in a kettle
For a more seafood-focused dish, try making Spanish-style seafood couscous in a kettle. Sauté sliced garlic and chopped onions in olive oil, then add diced tomatoes and a pinch of saffron. Add in diced shrimp, scallops, and squid, along with the couscous, and season with salt, pepper, and smoked paprika. Pour in fish broth and let simmer until the couscous is cooked and the seafood is tender.
Chicken and chorizo Spanish couscous in a kettle
For a heartier option, try making chicken and chorizo couscous in a kettle. Brown diced chorizo and chicken thighs in olive oil, then remove from the kettle and set aside. Sauté chopped onions, bell peppers, and garlic until softened, then add in diced tomatoes, smoked paprika, and couscous. Add the chorizo and chicken back into the kettle, pour in chicken broth, and let simmer until the couscous is tender and the chicken is cooked through.
Vegan Spanish couscous with beans and greens
For a protein-packed and nutritious option, try making a vegan couscous dish in a kettle. Sauté onion and garlic with cumin and coriander in olive oil, then add in diced tomatoes, chickpeas, and chopped kale or spinach. Add in the couscous and vegetable broth, season with salt and pepper, and let simmer until the couscous is cooked and the greens are wilted.
Spanish couscous salad with roasted vegetables
For a lighter option, try making a couscous salad with roasted vegetables in a kettle. Toss diced root vegetables, such as carrots, parsnips, and sweet potatoes, with olive oil, salt, pepper, and smoked paprika. Roast in the kettle until tender, then toss with cooked couscous, chopped parsley, and lemon juice. Serve cold as a refreshing salad or room temperature for a hearty side dish.
