Couscous is very popular and is a staple food in North African cuisines of Tunisia, Algeria, Morocco, Mauritania and Libya and to a lesser extent in the Middle East and Sicily (source wiki). It is made of granules of durum wheat. I have used instant couscous which is pre-steamed and dried. This delicious and colorful couscous can be prepared in just 15 minutes. Couscous is an excellent source of carbohydrates, so it will keep you full for a longer time. Couscous has become my favorite next to bulgur wheat as it is easy to cook and tastes delicious. Today we will learn how to make couscous with cauliflower following this easy recipe.
Place couscous in a bowl. Boil 1 cup of water with a little salt and pour it over the couscous. Keep it covered for 10-15 minutes. That’s it. For more detail refer How to cook couscous?
Finely chop onion, ginger and garlic. Blanch cauliflowers and cut it into bite size florets.
Puree tomatoes and keep it ready.
Heat oil, add onion, ginger, garlic and saute until onions turn transparent.
Then add tomato puree, peas, chilli powder, turmeric powder and salt needed.
Cook until the raw flavor of the tomato goes. Add blanched cauliflower and cook for a few more minutes. Do not overcook the cauliflowers. It should retain its crunchiness.
Fluff couscous with a fork and add to the tomato + cauliflower + peas mixture. Mix well until the couscous is well coated with the gravy/sauce. Cook on low flame for another 2-3 minutes and remove from heat.
Garnish with toasted nuts and finely chopped coriander leaves. Serve hot with a simple raitha or salad.
Adults and kids alike will love this colorful, healthy and delicious couscous with cauliflower.
More Couscous Recipes
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!