Couscous is a coarsely ground pasta made from durum wheat. It is the staple ingredient in the North African diet. As it does not have a flavor of its own, it blends well with almost anything. It can be used as a base for all sorts of dishes. It can be made as a main dish or as a side dish. I have prepared a main dish with couscous, mushrooms, peas and flavored with coriander and mint. It is one of my favorite dish. Couscous (instant couscous) is very easy to cook, nutritious, economical and also filling. Today we will learn how to make couscous with mushroom and peas following this easy recipe with step wise pictures.
Boil 1 cup of water with a little salt and pour it over the couscous. Keep it covered. Let is sit for 10 minutes. After 10 minutes, fluff couscous with a fork. Couscous is ready. Instead of water, you can also use vegetable stock.
Slice onions thinly. Wash and chop coriander and mint leaves. Keep it aside.
Par boil peas with a little salt. If using canned peas, just rinse it and use it.
Wash, clean mushrooms and cut it into 2 or 3 pieces. I have used button mushrooms for this dish. You can use any mushrooms.
Heat oil in a pan, add cinnamon and cloves. Saute for a few seconds and then add onions and green chillies.
Saute until onions turn transparent. Add ginger garlic paste and saute for a few more minutes.
Add mushrooms, salt needed and turmeric powder.
Cook mushrooms until tender.
Add par boiled peas and mix well.
Add mint, coriander leaves and cook until they wilt.
Add chilli powder and cook for a few more minutes.
Fluff couscous and add to the above mixture.
Mix well and serve hot with any salad or roasted vegetables. Enjoy!!
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!