Cous Cous / Semolina & Vegetables
INGREDIENTS
fresh ginger (fruit & vegie shop)
turmeric, coriander, cumin seeds, others you like (supermarket)
black mustard seeds, asoefitida/hing (Indian/ Asian market/grocers)
semolina (coarse best) or cous cous (both in supermarket/health shop)
Quantities: based on 2 people
PRE-PREPARATION
have all spices ready in advance
finely cut/grate fresh ginger – approx. 1 tspn
cut vegies
boil water in a pot/kettle (to add to food while cooking)
i. Cous cous (wash 2 large handfuls and drain) ii. Semolina (dry roast until light brown)
IN A SAUCEPAN
pour in some oil (olive etc) – approx 3 tspn or according to recommendation
heat oil on low/medium heat
Add black mustard seeds – approx ¾ tspn (have lid on!!!)
Wait until seeds have danced (popped)
Add cumin seeds – ¾ tspn
Add fresh ginger
Add turmeric – approx. ¼ teaspoon
Add asoefitida/hing – 1-2 pinch (small quantity)
Add other spices you wish – coriander, cloves etc
add vegies and stir into spices (brings flavour into)
add water (hot) and cook
when veggies are 3-4 minutes from being cooked add semolina or cous cous plus enough hot water for the consistency you like
stir regularly adding water when needed until cooked – 3-4 minutes
*** add salt near end of cooking
NOTES:
This is a general guide only – vary to suit
Add chutneys, churnas etc to taste