Couscous, is a wheat based product consisting of little balls usually made with semolina. There are plenty of varieties I can get access to in my local shops from a big round one to Wholemeal, which is my favorite. Usually, couscous is cooked separately in salted water and served with a thick stew. I decide to cook it along with veggies and some herbs to save time for a quick and healthy dish.
We ate ours topped with “Shev” which, is a savoury trail mix made with puffed rice and lentil noodles.
Couscous Vegetable Upma
(Vegan, wholemeal, onion & garlic free.)
Wholemeal Couscous – 1 cup
Oil – 1 tablespoon
Mustard Seeds – 1 teaspoon
Cumin Seeds – 1 teaspoon
Ginger, finely chopped. -1 teaspoon
Curry Leaves – 8 to 10
Green Chilli, sliced – 1
Mixed Vegetables, diced – 1 cup (I used a combination of carrots, beans & peas)
Hot Water – 3 cups
Soak the couscous in hot water and set aside.
In a deep wok, heat the oil and add mustard seeds till they pop.
Mix in the cumin seeds and ginger. Cook until they crackle.
Stir in the curry leaves and ginger.
Add the vegetables and season with salt.
Tip the couscous & water mixture in. Don’t worry if it seems a bit watery.
Mix well and cover the wok.
Cook for 10 minutes on medium heat until the vegetables are cooked. I prefer them slightly firm, cook longer for mushy veggies.
Remove from heat when the water dries up.
Fluff with a fork and serve warm.
Recommended toppings are a dash of lime juice and some crisp rice trail mix or, even roasted peanuts or cashews, if desired.