Couscous with mixed veggies is my quick meal especially for the lunch box. This recipe requires very little effort in preparation, but is so full of nutrition and is a complete meal.
Ingredients:
For The Cousous:
Couscous : 1 cup
Water : 2 cups
Water : 2 cups
Mint leaves : 10 chopped
parsley/Coriander leaves : 2 sticks chopped
Cranberries / Raisins / Almonds : Optional as desired
Butter / Olive Oil: 1/2 Tsp
Cranberries / Raisins / Almonds : Optional as desired
Butter / Olive Oil: 1/2 Tsp
For the Vegetables:
Pumpkin/squash : 1 cup chopped
Carrots,Asparagus, French beans, baby corn,zucchini , cauliflower, broccoli : 1/2 cup
Spring onion : 2 chopped
Chick peas: canned or soaked overnight and cooked in the pressure cooker - 1/2 cup
Turmeric powder : 1 tsp
Red Chilli Powder : 1/2 tsp
Salt: 1/2 tsp
Butter : 1tsp
Method:
To Make The Couscous.
1. Use Instant Couscous. For 1 cup couscous boil 2 cups water.
2. To the water add a pinch of salt
3. When the water boils, switch off and add the couscous. Cover the pan with a lid.
4. After 5 minutes, the couscous should be ready. Stir in 1 tsp butter/ Olive oil.
5. Add the garnishings including parsley, mint, cranberries, raisins, almonds
1. Use Instant Couscous. For 1 cup couscous boil 2 cups water.
2. To the water add a pinch of salt
3. When the water boils, switch off and add the couscous. Cover the pan with a lid.
4. After 5 minutes, the couscous should be ready. Stir in 1 tsp butter/ Olive oil.
5. Add the garnishings including parsley, mint, cranberries, raisins, almonds
To Make the Mixed Vegetable
1. Chop the vegetables.
2. In a pan add the oil/butter.
3. Saute the onions till pink.
4. Now add all the vegetables, turmeric powder, chilli powder, salt and 1 cup of water.
5. Let the vegetables cook. Cover lightly. Add more water if required
6. When vegetables are half cooked, add the cooked chick peas.
7. Ensure that the vegetables have a little liquid as the couscous is very dry.
1. Chop the vegetables.
2. In a pan add the oil/butter.
3. Saute the onions till pink.
4. Now add all the vegetables, turmeric powder, chilli powder, salt and 1 cup of water.
5. Let the vegetables cook. Cover lightly. Add more water if required
6. When vegetables are half cooked, add the cooked chick peas.
7. Ensure that the vegetables have a little liquid as the couscous is very dry.
To Serve:
Serve the Couscous with the hot vegetables on the side
Optional Additions:
1. You can use any vegetables that is available like asparagus, baby corn, peas etc. but the pumpkin is a must.
2. Garnishing the couscous is optional but the sweetness of cranberries or raisins lends its own flavour to the dish
Nutrition:
Dietary Considerations Of The Basic Recipe:
Lactose free
Nut free ( leave out the Almonds as Garnish in the Couscous)
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