Ingredients
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90 gr Bell pepperdiced
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90 gr Oniondiced
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90 gr Carrotdiced
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1 cup Couscous
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1 cup Coconut Milk
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1 tbsp Garlic Powder
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1 tbsp Cloves
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1/2 tbsp Cayenne Red Pepper
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to taste Kosher Salt
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to taste Black Pepper
Directions
Airfried Couscous is a wonderful North-African dish. It can be served as a main dish, salad or side dish, hot or cold. The possibilities are indeed endless. What is also great is that it is gluten-free and vegan / vegetarian friendly. Thus, couscous is a very popular dish worldwide.
As an AirFryer cannot technically bring water to boil, I used coconut milk for its denser consistency. Additionally, I covered the couscous mixture with aluminum foil. This creates a steamy environment and helps it cook better. You need to ensure you stir a couple of times so the couscous cooks through. I also let it rest a couple of minutes after cooking, to let the steam do its job.
While the origins of couscous stem from North Africa, the combination of couscous and coconut is actually popular in Brazil. In the South American region it is a common breakfast dish, usually steamed and served with tapioca. Therefore, my Airfryer version with aluminum foil cover is a fusion variation of this original recipe.
Overall, I did not expect the Airfried Couscous to turn out so delicious. However, it did surprise me as the oriental flavors mixed with the subtle coconut makes this dish tasty and nutricious.
Check out my post about Air Fried Cauliflower Steak, Air Fried Miso Eggplant, Teriyaki Eggplant or Eggplant Towers for more veggie recipes.
Steps
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1
Done
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Prepare the Airfryer basketLine the airfryer basket with aluminum foil. Ensure all is covered well |
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2
Done
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Mix the ingredientsPour all ingredients in the airfryer basket. Mix well. Cover with aluminum foil. |
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3
Done
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Airfryer timeAirfry for 30 minutes at 390 F / 180 C, stirring a couple of times. Let it rest a couple of minutes after cooking and stir again. |
