|Couscous with Vegetable tomato sauce|
How to cook Couscous
Recipe adapted from here
Cook time – under 10 mins
Instant couscous – 1 cup
Water – 1 1/4 cup
Salt -1/2 tsp
Butter – 11/2 tsp
Cooking instant couscous takes hardly 5 minutes.
How to prepare Couscous Sauce with vegetables and garbanzo beans
Prep time – under 10 mins
Cook time – under 20 mins
Serves – 3
Butter or oil – 1 tbsp
Onions -1/2 cup chopped (I used shallots/pearl onions)
Garlic – 1 pod peeled and chopped
Beans and carrot -1/3 cup chopped
Potato -1/2 cup boiled and cubed
Cooked Chickpeas -1/2 cup
Tomato puree -2 cups
Chilli powder -1/2 tsp
Pepper powder as needed
Oregano – 3/4 tsp
Salt as needed
Parboil or steam the chopped carrot and beans.
Pressure cook potatoes, peel the skin and cut it into cubes.
If using dry chick peas, soak it overnight and pressure cook adding a little salt until soft.
Blanch tomatoes and extract tomato puree. How to blanch tomatoes?
Heat butter or oil in a pan/kadai, add chopped onions and garlic. Saute until onions turn transparent.
Add the steamed beans and carrot.
Vegetarian couscous sauce is ready. Serve couscous with hot sauce.
We had this for dinner and it was very delicious and filling.