Posting the recipe for the minty couscous that I made the other day along with stuffed tomatoes.This is my first attempt on couscous. I prepared it just like rava kichadi using bell peppers, except that I used olive oil instead of ghee. The result was not disappointing.
I think it goes along great with coconut chutney, but I was already tired preparing and clicking my tomatoes, we decided to just have it on its own, with stuffed tomatoes on the side.
1 cup couscous
1 medium onion sliced
4 garlic cloves chopped
1 medium bellpepper sliced
1 green chilli slit
1 cup chopped olives(optional)
a hand full of mint leaves
Method. In a pot, add the olive oil. When its hot add the garlic, onion and gren chili.Fry till opaque. Add the bellpeppers ,salt and fry well. Add 2 cups of water, throw in the mint and olives, close and allow it to boil. When the water is boiling , add the couscous and stir well. Close with a lid , simmer and cook for 10 minutes
- We can also add some tomatoes and peas and other vegetables as per taste
- It does not stick like Rava, so need not worry about lumps.
- Amount of water may differ depending on the brand of couscous we use.
Off this goes to Ammalu's kitchen for the Herb Mania - Mint