I must say that I have always known and prepared the infamous Cantonese rice, and I even featured it on my blog in the past (here is the recipe). But this time I wanted to change things up, thinking that couscous could actually work just as well, replacing the rice.
Therefore, I followed the same procedure I generally use for preparing ingredients such as peas, ham, shallot, and egg. The only difference is naturally the cooking of the couscous, which differs along with the final part, which is the combination of all the components that will ultimately form the dish.
The procedure is arguably simpler and quicker than the classic rice, making it more suitable for slightly faster preparations that do not require much time to make.
Related Recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 1
- Cooking methods: Other
- Cuisine: Fusion
- Seasonality: All Seasons
Ingredients
For Cantonese couscous
- 2.8 oz couscous
- 1/3 cup water
- 1 pinch salt
- to taste extra virgin olive oil
- 2 shallots or 1 white onion
- 1.8 oz diced cooked ham
- 1.8 oz frozen fine peas
- 1 egg
- 1 tablespoon soy sauce
Tools
- Pan
- Pot
- Bowl
Steps
To make Cantonese couscous
First, boil the peas in a little water, once cooked, drain them and set them aside.
Continue by beating the egg and scrambling it in a pan, once cooked, set it aside.
Proceed by sautéing the chopped shallot in a pan with olive oil, then add the diced ham, peas, and egg and let it all flavor for several minutes. Turn off the heat and set aside.
Next, bring the 2/3 cups of water to a boil with a pinch of salt. Once boiling, turn off the heat and pour in the couscous, making sure to cover it immediately with a lid.
Leave the pot closed for at least 5 minutes and once the time has passed, open it and pour the now-cooked couscous into a bowl.
To finish, add all the ingredients set aside to the couscous, also adding a tablespoon of soy sauce. Finally, mix everything together and serve!
Advice!
Try enjoying it at room temperature or straight from the fridge! It keeps for about 2 days.
FAQ (Questions and Answers)
Can I use onion instead of shallot?
Absolutely yes, if you like, you can also use red onion.
