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

  1. pour in some oil (olive etc) – approx 3 tspn or according to recommendation

  2. heat oil on low/medium heat

  3. Add black mustard seeds – approx ¾ tspn (have lid on!!!)

  4. Wait until seeds have danced (popped)

  5. Add cumin seeds – ¾ tspn

  6. Add fresh ginger

  7. Add turmeric – approx. ¼ teaspoon

  8. Add asoefitida/hing – 1-2 pinch (small quantity)

  9. Add other spices you wish – coriander, cloves etc

  10. add vegies and stir into spices (brings flavour into)

  11. add water (hot) and cook

  12. when veggies are 3-4 minutes from being cooked add semolina or cous cous plus enough hot water for the consistency you like

  13. 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

RecipesMark Bunn