Ingredients:
2 cups couscous
Vegetables: onion, green chillies, tomato, bell pepper, potato, carrot - all finely chopped
ginger, garlic - fresh finely chopped
1 Tbsp of ghee or unsalted butter
1 tsp of cumin seeds
1 tsp mustard seeds
1 tsp turmeric pwd
Curry leaves - handful
Salt to taste
3-4 green chillies
Limejuice to taste and
fresh cilantro for garnish
Method:
1. Melt ghee or butter in a big pan. Add cumin, mustard seeds, turmeric powder and curry leaves.
2. Add and sauté the finely chopped vegetables (onions, tomato, green chilli, bell pepper, potato, carrot, ginger, garlic, peas and raisins) until they turn light brown.
3. Add three cups of water and stir in half teaspoon of salt. Cover, increase the heat and bring that water to rolling boil.
4. Stir in couscous. It won’t form lumps unlike suji/semolina. Very forgiving, you don’ even have to stir, just pour all of couscous into hot water without any worries of lump formation.
5. Cook covered over low medium heat for 15 minutes or until all the liquid is absorbed.
6. Uncover and cook until fluffy. Garnish with finely chopped cilantro. Finally, drizzle some lime juice and serve hot.
