Couscous pronounced as kus kus is a very nutritious grain. We also get them in multi colours. To know more about couscous click here.In this recipe I have used the plain ones and have used with some veggies and made as upma. Sometimes I prepare it as plain upma and also as kichidi. Will post those 2 recipes gradually :)
Couscous - 2 cups
Onion - 1 chopped fine
Green chillies - 3 or 4 slit long
Ginger - 1/2 inch chopped/grated fine
Mixed vegetables - 3/4 cup( I have used a mix of colored bell peppers and greenpeas)
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Cumin seeds - 1/2 tsp
Channa dhal - 2 tsp
Curry leaves - few
Salt as needed
Oil - 1 1/2 tbsp - 2 tbsp
Water - 3 cups
Heat oil in a pan and add mustard seeds, urad dhal, cumin seeds and channa dhal... wait for few seconds till they splutter up and add chopped onions, fry till they are transparent and add chopped ginger, green chillies and curry leaves. Fry till light brown and add the vegetables. Saute for another 4 - 5 mts till they soft but crisp. Next add water and salt. Allow it to boil very well till it bubbles up. Reduce flame and add the couscous( no need to keep stirring it as we do for rawa as it does not get sticky or form any lumps) slowly. Mix well and cover to cook for 3 -4 minutes. Swtich off flame and allow it to set for another 3 - 4 mts. Can also add some coriander leaves then mix and serve.
Sending this entry to EC's WYF: Breakfast
Also sending this below entry to the same event.
Whole Moong/Moong sprouts Upma
And also got these awards from Parita of Parita's world and Sanghi of Sanghi's Food Delights.
Thanks a lot Parita and Sanghi for thinking of me and passing on the awards dears. It really means a lot for me to get some awards from friends like you :D
You can read about me here
Just wanted to answer to their new questions
Which is your favorite international cuisine ?
Your favorite kitchen tool?
One vegetable you have not tasted yet?
What do you think is the ‘big Plus’ which keeps you unique from others?