Showing posts with label Couscous. Show all posts
Showing posts with label Couscous. Show all posts

Couscous Masala Upma


Couscous Masala Upma

 BM #70 Week 1 Day 3 - 

 I made this for myself on a weekday when my husband was out of town and the kids didn't care for an Indian type of breakfast. It was super easy and fast to make. I guess it is is a very versatile dish and the flavors can be added as per preference. I combined this a fruit and milk for a filling breakfast.

Ingredients - 

 Couscous 1/4 cup
Carrots and Peas 1/4 cup
Ginger-Garlic-Green Chili Paste 1/4 tsp or as needed
Salt and Turmeric as needed
Almonds coarsely crushed 1 Tbsp
Lemon Juice as needed
Seasoning (Oil 1 tsp, Chana Dal 1/2 tsp, Urad Dal 1/2 tsp, Cumin seeds a pinch, Mustard seeds 1/4 tsp, Asafotida a pinch)
Couscous Masala Upma

 Method Of Preparation -
Soak 1/4 cup of couscous in 1/4 cup of water for a couple minutes.

 Microwave the couscous for a couple of minutes. Remove and set aside.

 Meanwhile, in a heated pan add oil and the rest of the seasoning. After the dals are brown, add the ginger-garlic-chili paste.

 Add the carrots and peas and saute until they are cooked well.

 Sprinkle salt, turmeric and almonds and the cooked couscous.

 Mix well and remove from fire.

 Squeeze the lemon juice as needed and serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 67. 

 Preparation Time 
Serves/Makes

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Posted by Harini R on Saturday, November 5, 2016
9 comments
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Pumpkin - Chickpea Stew With Couscous


Pumpkin - Chickpea Stew With Couscous

 Day 5 BM #56 - 

 Here is a delightful Middle Eastern dish (typically Moroccan) which is as comforting as it is nutritious.
Courtesy this recipe, I bought couscous after a really long time and realized how much I love it :).

 Recipe Inspiration here
Ingredients - 
For the Stew - 
Olive Oil 2 tsp
Onions, chopped 1/2 cup
Garlic, grated 2-3 cloves
Celery, finely chopped 1 stalk
Carrot, peeled n chopped 1/2 cup
Bay leaf, crushed 1/2 tsp
Pumpkin, peeled and chopped 2 cups
Vegetable broth/Water 3-4 cups
Chickpeas, soaked, drained and cooked 2 cups
Salt and Pepper as needed
Parsley/Cilantro for garnish
For Couscous - 
Couscous 1 1/2 cups
Water 1 1/2 cups
Salt 1/2 tsp
Parsley/Cilantro for garnish
Pumpkin - Chickpea Stew With Couscous

 Method Of Preparation -
For the Stew -  In a heated pan, add oil, saute the garlic and onions. Add in the chopped celery and carrot.

 Saute for a couple of minutes.

 Add in the chopped pumpkin and vegetable stock/water.

 Cover and let it simmer until the pumpkin is cooked through. It takes approximately 12 minutes.

 Add half of the chickpeas and transfer the simmering soup into a blender. 

 Blend into a fine puree and pour it back into the pan along with the remaining chickpeas.

 Sprinkle salt, pepper and any other herbs (if using).

 Let it simmer for a few more minutes. Adjust the consistency by adding as much water as needed.

 Remove from heat and serve.

 For Couscous - 
Boil 1 1/2 cups of water and in a wide water resistant bowl, add the water and couscous. Add as much salt as needed keeping in mind that the stew also has salt in it. 

 Cover and set aside for 4-5 minutes. [I was in a hurry so after a couple minutes, I microwaved for a minute and fluffed it with a fork].

 Serve it with the stew for a filling meal.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56


Preparation Time 30 min
Serves 5-6

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Posted by Harini R on Saturday, September 5, 2015
17 comments
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Couscous Vegetable Cutlet


Couscous Vegetable Cutlet


Here is the recipe for Couscous cutlets I shared with Kalyani. Hop over to the guest post at Kalyani's space.


Ingredients - 


Couscous 1/2 cup (I used whole wheat couscous)
Cabbage Masala 1/2 cup (Leftover)
Carrots grated 1/2 cup
Potatoes boiled and mashed 1 cup
Bread Crumbs 1 cup (I powdered 2 slices of bread) (or as needed)
Salt as needed
Red Chilli Powder as needed
Any Other Flavorful Masala as needed (I didn't add any)



Method Of Preparation -


Soak 1/2 cup of couscous in 1/2 cup water and 1/4 tsp of salt for 2-3 min until the water is all soaked up. Microwave it for about a minute and set aside.


In a mixing bowl, add the leftover cabbage masala, carrot, mashed potatoes, couscous, salt and red chilli powder.


Add bread crumbs as needed. (I powdered 2 bread slices and used all of it)


Mix all of them to make a stiff dough. Divide into 14-15 portions.


Pat each portion into a thick disc (or patty).


On a heated griddle/pan drizzle a little oil as needed and arrange these discs and let them brown on both sides.


Remove from fire and continue the process for the rest of the discs.


Enjoy them warm with chutney/ketchup of your choice!


Preparation Time 20 min 
Makes 15 cutlets

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Posted by Harini on Saturday, April 14, 2012
6 comments
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Couscous Idli


I suddenly realized that it has been quite a while since I made anything out of couscous. Moreover there was this packet of couscous in my pantry begging for attention. Thats when I thought I should be looking through all my bookmarks for couscous related recipes and saw this post from Tastefully Veggie. I thought I should give it a shot. I altered the recipe to suit our taste. If Couscous is not available, it becomes the delicious Rava Idli. I love the addition of nuts in these idlis as they give a special crunch to it. These idlis tasted just as yummy as Rava idli with a hint of couscous. Give it a try and I am sure it would be a regular at your place too.


Couscous Idli


Ingredients - 


Couscous 1/2 cup
Sooji / Semolina / Rava 1/2 cup
Curds/Yogurt 1 cup (well beaten) (or as required)
Vegetables (Carrots, Beans, Cabbage, Peas) Finely chopped/grated 1 cup
Dried Nuts Coarsely Chopped 3 Tbsp (I used Peanuts, Almonds and Walnuts)
Green Chillies + Ginger + Coriander leaves (as per taste)
Baking Soda 3/4 tsp
Salt as per taste
Turmeric 1/4 tsp
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard Seeds 1 tsp, Curry Leaves torn into bits few)


Method Of Preparation - 


In a heated sauce pan, prepare the seasoning by adding oil and the rest of the seasoning. After the mustard seeds splutter and the dals brown, add all the finely chopped vegetables and saute for about 2-3 min until the moisture in them is dried up.


To the above mix, add the chopped nuts, rava and green chillies mixture , salt, turmeric and saute for a min or two. 


Add couscous and remove from fire. Mix well and keep aside for a couple min.


Meanwhile, prepare the idli plates by greasing them with oil as needed.


Now add baking soda and mix well into the rava-couscous mixture. Add the beaten curds and mix well. The consistency should be a thicker version of idli batter.


Quickly pour in the idli moulds and steam for about 15-18 min.


Couscous Idli


Carefully remove from the moulds and serve hot with chutney of your choice!


Packing these Idlis for Suma's event 'Cooking With Seeds - Wheat'



also to ARS Event B - Breakfast by Charita 



and to 'Bookmarked' Event by Priya and Aipi.

Check out the my friends doing the Blogging Marathon, along with me..
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur
Kids Friendly: Vatsala, Jay,Kamalika.


Preparation Time 30 min
Makes 16 Idlis

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Posted by Harini on Tuesday, March 8, 2011
19 comments
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Couscous Pulao




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
Salt
Water
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 

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Posted by Harini on Monday, March 15, 2010
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