Couscous is very popular in Moroccan cuisine, usually served with some vegetable or other gravies. I started cooking with couscous only some time back, especially after I found whole wheat couscous at Trader Joe's. Initially I used it to make salads, but lately have started making some Indian dishes with it, using it in the place of rice, and it works out very well, especially in pulaos. This is one such attempt with soy granules, it turned out to be a very tasty and nutritious meal..
Need To Have
- Couscous - 2 cups (that comes with the rice cooker)
- Soy Chunks - 1 cup (liquid measuring cup)
- Onion - 1 big chopped
- Capsicum - 1 big chopped
- Tomato Puree - 4 tablespoons
- Grated Ginger - 1 tablespoon
- Garlic - 4 cloves grated
- Red Chilli Powder - 1 teaspoon
- Turmeric Powder - 1/2 teaspoon
- Coriander Powder - 1 teaspoon
- Roasted Cumin Powder - 1/2 teaspoon
- Garam Masala Powder - 1/2 teaspoon
- Broken Cashews - 1 + 1/2 tablespoon
- Cinnamon Stick - 1" piece
- Cloves - 4
- Cardamom - 2
- Star Anise - 2
- Javentri - a small piece
- Chopped Coriander - 1/4 cup
Boil water, add the soy chunks or granules, cover and leave it for half an hour. Then, wash them in cold water, squeeze them to drain the water and keep it. Heat some oil, add the cinnamon, cloves, cardamom, star anise and javentri, once they start popping add the cashews, saute till they become fried, then add the onions, garlic and ginger. Saute them till the raw smell of ginger and garlic goes away, then add the chopped capsicum, saute for a couple of mins. Now add the tomato puree, turmeric, chilli and coriander powders, saute for 3 or 4 more mins. Finally add the soy granules, roasted cumin (jeera) and garam masala powders and the couscous, mix everything well, add 4 cups of water and salt. Cook for 5 mins, switch off and leave it covered for atleast half an hour. Garnish it with coriander leaves and serve it warm with some curd or raitha.
Sending it to Prabha's Cooking for Sangeetha's Show Me Your Hits - Soy Recipes event and
to Divya's Culinary Journey for her Showcase - What's In Your Lunch Box? event.
Usually the couscous to water ratio is 1:1, I have doubled it because the soy granules tend to absorb water.
Javentri is the orange flower like spice you see in the picture, use just one fourth of it.
Can use chopped tomatoes instead of puree and also can add a handful of chopped mint leaves along with the couscous, gives a nice flavor, I didn't have it that day.
If the soy granules are very big, chop them into two, after soaking in boiled water and draining.