The couscous granules are primarily made from semolina (coarsely ground durum wheat). The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. 

It is widely used as a staple diet in the Middle east and elsewhere in Northern Africa. The couscous that is sold in most Western supermarkets have been pre-steamed and dried, the package directions usually instruct to add a small amount of boiling water or stock to the couscous and to cover tightly for 5 minutes. The couscous swells and within a few minutes it is ready to fluff with a fork and serve. 

Alternatively I add water and salt to it and soak for 2-3 min and microwave it for 2-3 min. It is usually found in the 'Ethnic Foods' section at the local grocers in US. After reading about Couscous, I also ate it at a friend's place and thought it would make for a very good main course at parties as well or as a after-school snack for picky eaters at home!!

Couscous Pulao

Ingredients - 

Instant Couscous 2 cups
Green chillies 3-4 nos
Peanuts 3-4 Tbsp
sesame seeds 2 tsp
roasted fenugreek powder 2 pinches
Turmeric 1/4 tsp
Seasoning (Oil, chana dal, urad dal, jeera, mustard seeds, dried red chili, asafoetida, curry leaves)
Lime/lemon juice 2-3 tsp

Method of Preparation - 

In a Microwave safe bowl, Take 2 cups of couscous and add 2 cups of water and 2 tsp of salt.

The couscous absorbs all the water in 2 min which is when it needs to be covered and microwaved for 2-3 min.
It should be light and fluffy and properly steamed.

Meanwhile in a sauce pan, heat oil and add the seasoning to it.

Also add Turmeric, Peanuts, Sesame Seeds (or powder), Green Chillies (vertically slit) and Fenugreek powder.

After the peanuts are well fried, Pour this mixture in the steamed couscous and mix well.

Squeeze in 2-3 tsp of lime juice and mix well.

Now it is ready to eat as is or with raita.

Serves 3 Adults
Preparation Time 10 min 
Posted by Harini on Monday, March 15, 2010


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