Couscous is a traditional middle eastern grain made from semolina. Couscous doesn’t have its own flavor however it goes very well as a base for vegetables, chicken and, meat dishes. The grain is also used in salad recipes along with herbs like coriander, basil, parsley and mint. One can eat this as a side with chicken or vegetable stew. I have given a little twist to the recipe by adding some spices to make it a little tangy and tasteful. This recipe is a vegetarian recipe and you can use your favorite vegetables as well. The dish is very nutritious and can be prepared in short time.
Ingredients
- 1/2 cup Plain couscous
- 1 Avocado semi ripe, chopped into chunks
- 1/4 cup Red bell pepper chopped
- 1/4 cup Green bell Pepper chopped
- 1/4 cup French beans fine chopped
- 1/4 cup Carrot chopped
- 1/3 cup Corns
- 1 small Onion fine chopped
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 1-1/2 tbsp Oil for cooking
- 1/2 lemon juice
- 1/2 tsp Veg pulao masala powder
- Salt to taste
- 1/4 cup Fresh parsley chopped
Instructions
- Boil 3/4 cup of water along with 1/2 tsp salt. Once it starts boiling, add couscous and mix it well. Turn off the heat. Cover it and keep it aside until the liquid has been absorbed and the grain gets fluffy and soft.
- Cut avocado length wise and twist it so it will come out more easily. Scoop with a spoon and chop it. Pour lemon juice on it and mix it well. Keep it aside.
- Heat oil in pan or kadhai at medium heat, once it's hot, add cumin seeds. Wait till it starts crackling. Add onion, ginger-garlic paste and a little salt. Saute it for 7-8 minutes till onion turns slightly golden. Add beans, carrot, corn and saute for 6-7 minutes till vegetables gets tender. Add bell peppers and veg pulao masala. Saute it for 2-3 minutes.
- Add the cooked couscous and avocado and mix it well. Turn off the heat.
- Vegetable couscous pulao is ready for dinner or lunch.
- Garnish with parsley and avocado pieces.
- Serve it with grilled tofu, sweet & sour sauce or stew.
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