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Couscous is one of the healthy food now days which is nothing but the granules of the durum wheat. Cooking couscous is very easy. It is traditionally served with a meat or vegetable stew spooned over it. But this version of mine is  fusion in which I’ve cooked couscous in an Indian style. Sharing the recipe below… 🙂

to prepare couscous:
1 Cup couscous
1 1/2 Cup water
1/2 Tsp ghee
2-3 peppercorns
2-3 cloves
1 bay leaf/tejpatta
1 mace
1/2 Inch cinammon stick
1 star anise
1 black cardamom
1/2 tsp salt

for pulav:
2-3 Garlic cloves
1/4 Inch ginger
1/2 onion sliced
1/2 tomato chopped finely or pureed
3-4 Tbsp cup or less green peas
1 Carrot/gajar(finely chopped)
1/2 Capsicum of your choice(I had red capsicum)(diced)
6-7 Green beans(finely chpped)
1 green chili cut into long
1/2 Tsp shahi jeera/normal jeera/cumin
1/8 Tsp turmeric
1/4 Tsp red chili powder(optional)
7-9 Fresh mint leaves
1 Tbsp oil
salt for taste

In a thick bottomed vessel, take water. Add salt, add ghee and all the ingredints which is mentioned below preparing couscous. Bring the water  to a boil. Wash couscous 2-3 times and add it to boiling water. lower the heat to medium.When mixture thickens a bit, cover it with lid and cook on medium to low heat till all the water has been absorbed completely and couscous becomes fluffy and soft. Remove from the heat and let it cool completely. Once cooled, remove all the whole spices from the couscous.
In another pan heat oil, add shahi jeera, add sliced onion and cook till it becomes translucent. Now add ginger garlic paste, green chili and saute for a while. add chopped tomato, chopped green beans and peas, cover and cook for 3-4 minutes. Now add chopped carrot and capsicum and cook for another 2-4 minutes or till it feels little soft(sprinkle little salt). Add turmeric, red chili powder, mix well.  Now add cooked couscous, add mint leaves and mix well. Taste for salt and spiciness. Cover and cook for another 3-4 minutes.
Garnish with chopped coriander leaves and serve with raita, koshimbir or with plain yogurt/dahi.

1) Use a thick bottomed vessel for cooking couscous, and avoiding sticking.
2) Occasional stirring helps to cook evenly.
3)After couscous cooked properly it may look little sticky and mushy but once it cools.. it becomes little dry and also separates grains(same as we want for rice)
4)One can use any veggies of their choice.
5) While adding salt, always keep in mind that we have already added the salt at the time of cooking couscous and also at the time of cooing veggies.
6)One can change the amount of green chili, red chili powder as their choice.

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