Beetroot couscous is super easy to make and takes just 15-20 minutes of your time. It makes a filling and nutritious lunch. It is also great for picnics and for packed lunch. I love couscous as it is versatile and cooks really fast. Today we will learn how to make this easy, colorful and flavorful beetroot couscous pilaf following this easy recipe with pictures.
I have used quick cooking instant couscous. Take 1/2 cup of couscous in a bowl. Add 1/4 tsp salt and 1 cup of boiling water. Mix well and keep it covered for 10 minutes. After 10 minutes, the couscous would have absorbed all the water. Fluff it with a fork and keep it aside. Our cooked couscous is ready. For a detailed recipe on how to cook couscous and for a vegetarian sauce to pair with it, click the link “how to cook couscous“.
Heat oil in a pan, add cumin seeds, when it splutters, add cinnamon, bay leaf and cloves.
Then add thinly sliced onions. Saute until onions turn transparent.
Add ginger garlic paste and saute for a few more minutes.
Add grated beetroot (use the bigger/thicker hole for grating beetroot), mint leaves, salt needed, turmeric powder and chilli powder. (remember we have added a little salt when cooking couscous).
Mix well and cook covered. Keep stirring from time to time for even cooking.
Then add the cooked couscous and mix everything well. Cook covered for another 2-3 seconds. Check for salt.
Garnish with finely chopped coriander leaves and serve with any raita/pachadi or a simple salad.
Check out more of my Easy Vegetarian Couscous Recipes
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