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

Saturday, July 23, 2016

Lemon Broccoli Couscous Recipe / Lemon Couscous With Broccoli Recipe / Lemony Couscous with Broccoli Recipe

images of Lemon Broccoli Couscous Recipe / Lemon Couscous With Broccoli Recipe / Lemony Couscous with Broccoli Recipe
Lemon Broccoli Couscous
Olive oil-2tsp
Chilly flakes-1tsp
Jeera/Cumin seeds-1tsp
Chopped garlic-2
Other ingredients
Couscous-1 cup
Boiling water-1 & 1/2 cups
Salt to taste
Lemon juice-3 tsp
Finely chopped broccoli-1/2 cup
Coriander leaves-little
Sliced roasted almonds-5
Heat oil in a pan & temper it with above ingredients.
Add broccoli & saute for a minute then add the couscous & salt.
Pour the boiling water,cover & in low flame cook till its done.
Switch off the flame,pour lemon juice & fluff it up with a fork.
Garnish with nuts & coriander leaves.
Serve it warm.

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Wednesday, June 3, 2015

Vegetable Nuts Couscous Recipe / Couscous with Vegetables & Nuts

images for Vegetable & Nut Couscous Recipe / Couscous with Vegetables & Nuts
Vegetable Nuts Couscous
Couscous-1 cup
Boiling water or Vegetable stock-2 cups
Olive oil-3tsp
Salt to taste
Jeera powder/cumin powder-1/2tsp
Chopped vegetables-2 cups
(I used sweet red peppers,carrots,broccoli,peas)
Chopped onion-2tsp
Chopped garlic-3
Sliced almonds-1tbsp
Raisins-1/2 tbsp
Lime juice-2tsp
Chopped coriander leaves-little for garnish
Heat oil in a pan fry garlic & onion till transparent,add the vegetables,raisins & almonds give a toss.
Add the salt,jeera powder & couscous,fry for a minute.
Reduce the flame & add boiling water or stock,cover it with a lid.
After a minute switch off the stove,the couscous will get cooked in the remaining heat.
Take a fork & fluff it up so that it does not get mashed up.
Add the lime juice & give a mix.
Garnish it with coriander leaves & serve.
Add nuts & vegetables of your choice.

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Saturday, March 1, 2014

Minty Tofu Couscous Pulao / Couscous,Tofu & Mint Pulao / Couscous Pulao Recipe

Minty Tofu Couscous Pulao recipe / Couscous,Tofu & Mint Pulao recipe / Couscous Pulao Recipe
Minty Tofu Couscous Pulao
Ingredients ground to a smooth paste
Mint & Coriander leaves-together 1/2 cup
Green chillies-2
Ginger & Garlic paste-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp(optional)
Thick tin coconut milk-4tsp
Other Ingredients
Couscous-1 cup
Boiling water-2 cups
Salt to taste
Sliced onion-1/4
Cashew nuts-10
Cubed tofu-1/2 cup
Peas-a handful(optional)
Cinnamon-a small piece
Bay leaf-1
Jeera/cumin & Shajeera together-1/2tsp
Heat oil & ghee in a pan & temper it.
Add the cashew nut & onion & fry till its light brown.
Add the ground paste & fry till oil separates the pan.
Add the peas,tofu & couscous, add salt pour the boiling water cover it with a lid.In low flame cook the pulao till done.
Fluff it up with a fork & serve it hot with any side dish.

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Monday, August 29, 2011

Couscous,Vermicelli & Vegetable Idly

Vermicelli-1/2 cup
White rawa/Semolina-1/2 cup
Couscous-1 cup
Salt to taste
Finely chopped capsicum-1/2
Finely grated carrots-1/2
Finely chopped green chillies-2
Chopped curry & coriander leaves-little
Finely grated ginger-1/4tsp
Curd-2 cups
Water-1 cup
ENO fruit salt-1/4tsp
Mustard,Urad dhal,Channa dhal-each-1tsp
Heat oil in a pan temper it.Fry onion,vegetables,chillies & ginger till transparent.Add the turmeric powder,salt, rawa,couscous & vermicelli fry for 2 minutes.Switch off the gas & let it cool completely.Now add the water,curd, curry & coriander leaf,mix it well & rest it for 10 minutes.Just before steaming the idlys mix in the ENO,pour it on greased idly plates & steam.Serve it with any chutney you like.

Monday, August 16, 2010

Instant Couscous & Rawa Idly

Slightly dry roasted couscous-1/2 cup
Slightly dry roasted white rawa(semolina)-1/2 cup
Salt to taste
Turmeric powder-a pinch
Curd-Less than 2 cups
Eno fruit salt-1tsp
Grated carrot for decoration(optional)
Jeera-1/2 tsp
Grated ginger-1/8tsp
Curry leaves-little
Heat oil in a pan & temper it.Take a bowl mix all above ingredients & tempering.Grease the idly plates put some grated carrots.Just before steaming the batter mix the Eno,immediately pour it in the idly plates & steam it till done.Serve it with any side dish.
Note:These are instant idlys no need for any fermentation.

Monday, January 11, 2010

Couscous Puliyohara/Puliyodharai

Cooked couscous with salt-1 cup
Ready made or home made puliyohara mix-required quantity
(I used home made)
Oil,Mustard,red chillies,cashew nut,curry leaves
Put the couscous in a bowl,add the required amount of the puliyohara mix/paste & mix it well.Temper & pour it on top,mix & serve.

Tuesday, January 5, 2010

Couscous Dum Biriyani

Couscous cooked with little salt-2 cups
Salt to taste
Cubed tofu-1/2 cup
Sliced mushroom-10
Tomato chopped-1
Onion sliced-1/4
Sliced green chillies-1
Chilly powder-1/4tsp
Turmeric powder-little
Mint-1/4 cup
Coriander leaves-little
Ginger & garlic paste-1/4tsp
Garam or Biriyani masala-1/8tsp(optional)
Cloves-1,Cinnamon-a small bit,Cardamom-2,Jeera-1/4tsp,Shajeera-1/4tsp,Bay leaf-1
Fried onion,raisin,cashew nut,almonds-little & Chopped coriander leaves.
Heat oil & ghee in a pan temper it.Fry the onions,mint,coriander leaves,ginger & garlic paste & green chillies till light brown. Add other ingredients one by one & fry till all the masalas are well cooked.Put the masala at the bottom of a heavy vessel & spread the cooked couscous on top of it.Add the fried onion,raisin,cashew nut,almonds,chopped coriander leaves & lime juice on top.Keep it in low flame covered with a tight lid for 10 minutes,till all the aroma gets into the couscous & gravy is a bit dry.You can also keep it in oven for 10 minutes at 200 deg.C.Before serving just mix it once or twice & serve it hot with raita.

Note:You can make this dish even with chicken,shrimp or mutton.
To learn more about couscous read here....

Monday, January 4, 2010

Couscous Vegetable Uppuma

Couscous-1 cup
Mixed Vegetable-1 cup
Salt to taste
Chopped onion-1/2
Slit green chillies-3
Chopped tomato-1
Curry leaves-little
Grated ginger-1/2 tsp
Boiling water-2 & 1/2 cup
Mustard-1/2tsp,Urad dhal-1tsp,Channa dhal-1tsp,Jeera-1/4tsp
Heat oil in a pan temper it.Add onion,green chillies ,curry leaves,tomato,ginger & vegetables.Fry it till light brown.Add couscous & salt fry for 2 minutes.Pour water cover & cook it in medium flame till done.Garnish it with curry & coriander leaves.
Learn more about couscous here.....

Wednesday, November 4, 2009

Couscous Curd Bath

Couscous-1/2 cup
Water-1 cup
Salt to taste
Coriander leaves-little
Curd required quantity
Mustard-1/2tsp,Urad dhal-1/4tsp
Hing a pinch
Chopped green chillies-1 small
Grated ginger-1/4tsp
Boil water with salt,add the couscous cover & cook it till done in low flame.Cool & mix curd.Temper it & garnish it with coriander leaves.I like to serve it cold.........

Thursday, October 29, 2009

Couscous Ven Pongal

Couscous-1 cup
Yellow moongh dhal-1/2 cup
Water-4 & 1/2 cups
Salt to taste
Grated ginger-1tsp
Turmeric powder(optional)-1/4tsp
Crushed pepper-1tsp
Curry leaves -little
Cashew nuts-1tbsp
Pressure cook dhal,ginger,salt,water,turmeric powder & couscous till done.Heat ghee in a pan temper.Pour it on pongal & mix it well.Serve it with sambar or chutney..
Note:If you don't like the couscous to become too mashed while cooking in the pressure cooker,then boil dhal separately & then add couscous & cook it till done(like we make uppuma).

Tuesday, October 27, 2009

Couscous Vegetable Soya Pulao

Couscous-1/2 cup
Water-1 & 1/2 cup
Chopped onion-1/4
Chopped tomato-1/4
Chopped ginger & garlic-1/2tsp
Soy/soya chunks/Meal Maker -a hand full
(Soak in hot water for 5 minutes then squeeze out the water)
Salt to taste
Turmeric powder-little
Slit green chillies-2
Mint leaves-5
Cardamom-1,Cloves-2,Cinnamon-a small bit,Bay leaf-1,Shajeera & Jeera-little
Heat oil in a pan temper it.Fry onion,ginger/garlic,green chillies ,mint & tomato till light brown.Add salt,turmeric powder,soy chunks & couscous & fry for 2 minutes.Add boiling water,cover & cook in medium low flame till done.Fluff it up with a fork & serve it with any raita you wish.


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