Though I have heard lot about Couscous, never cooked/ tasted it. During our trip to California we visited a Mediterranean Restaurant called “Gotta Eatta Pita” , I liked everything they served; falafels, eggplant, baklava (top in the list:-)) and couscous. After returning home got a pack of couscous. Whenever I try something new I always try incorporating a way I am familiar with, hence the pulao Ingredients: Couscous - 1 cup Mixed Vegetable - 1 cups +1/3 cup (I used carrots, beans, corn, green peas and bell peppers) Ginger Garlic paste - 1/2 tsp Garam masala - 1/4 tsp Onion - 1 Green chilli - 1 Water - 1 cup + 1/4 cup Cardamom Pods - 2 Cinnamon Stick - 1/8 tsp Feneel seed - 1/8 tsp Bay leaves - 1 Star ansie - 1 Salt - as needed Oil - 2tsp Method:
In a medium pan bring 1 cup + 1/4 cup water to boil. Add 1 cup of couscous, 1/2 teaspoon of oil and 1/4 teaspoon of salt; close the lid and boil for a minute . Switch off and let it stand for 6-8 minutes. Fluff the cooked couscous with a fork and set aside Add 1 teaspoon ofoil to the pan. When the oil is hot, add onions and saute till the onions turn translucent. Add a pinch of salt and sugar; cook till the onions are caramelized (Sugar is optional, with little more oil this can still be achieved, but I like little sugar in all dish to neutralize flavour and yes I can hear your question, its not sweet). Keep aside Add 1 teaspoon of oil to the same pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the ginger garlic paste and green chilli; cook till the raw smell goes off. Add vegetables and salt; cook till the veggies are cooked, if required sprinkle little water and cook. Add garam masala and cook for 2 minutes In a separate wide pan spread the couscous and fluff it again (If required). Add the sautéd vegetables and caramalized onions; mix gently. Check for the seasoning and enjoy the puloa with raita or any gravy
