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Potato, Pea and Couscous Hash

A sautéed hash of potatoes, peas, and couscous cooked with onion, bell pepper, tomato, garlic, paprika, and broth.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Potato, Pea and Couscous Hash

Ingredients

Directions

Make the base

  1. Heat oil in a large nonstick skillet over medium heat.

  2. Add onion and bell pepper, cook stirring often until onion is softened, about 7 minutes.

  3. Add tomato, garlic, and paprika, cook stirring for 1 minute.

  4. Stir in broth, potatoes, peas, and salt.

  5. Season with freshly ground pepper to taste.

Cook and finish

  1. Bring to a boil, cover, reduce heat to low, and simmer until potatoes are tender, about 8 minutes.

  2. Gradually stir in couscous, adding it in a stream, and parsley.

  3. Return mixture to a simmer, cover, and cook without lifting the lid for 1 minute.

  4. Remove from heat and let stand, covered, for 5 minutes.

  5. Gently fluff hash with a fork.

  6. Wait a few more minutes, then serve hot.

Nutrition, whole recipe (rough)

1075Calories
31 gProtein
16 gFat
202 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Couscous1 cup cooked (157g)176
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Pea1/2 cup (72g)62
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Olive + tomatotop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Couscous
Absorbs the broth as it cooks, setting the hash into a light, fluffy texture.
Potatoes
Hold their shape when diced and cooked, giving the hash body and a starchy bulk.
Vegetable broth
Provides the cooking liquid that softens the potatoes and is absorbed by the couscous.
Onion
Softens and sweetens as it cooks, forming the savory base of the hash.
Tomato
Adds moisture and acidity that brighten the savory vegetables.
Bell pepper
Softens during cooking and adds mild sweetness and color.

The step that matters

Stirring in the couscous. Couscous must be added gradually, in a stream, so it hydrates evenly instead of clumping. Returning the mixture to a simmer and then letting it stand covered lets the grains finish absorbing liquid and steam through.

Swap the peas

How well each one fits the dish's main ingredients (olive, onion, pepper, tomato, clove, garlic, potato):

  1. Chickpeafits better
  2. Beansfits better
  3. Black-eyed peafits better
  4. Peasthe original

Fit is the average pairing score against olive, onion, pepper, tomato, clove, garlic, potato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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