Lemon Couscous

Couscous is a tiny pasta that is delicious, nutritious, and incredibly easy to prepare. The traditional North African dish known as couscous was originally made by hand. Large grains of semolina were prepared in several steps by dampening smaller grains of semolina with water and working them between the hands to break up clumps into smaller and smaller granules until finally being ready to cook. This is a very time taking process. Commercially made couscous does the above described hand processes by machine, what you buy is at the stage that is ready to cook.

The word couscous might derive from the Arabic word kaskasa, it means 'to pound small'.

Couscous can be used instead of rice, pasta or potatoes as an alternative carbohydrate. It is the perfect food for health conscious people and easy to make. Couscous contains proteins, fibre, vitaminB. It’s incredibly simple to prepare. Just add hot water and bring to a simmer. Turn off the heat, add seasoning and mix some lime juice. Its  a great tasting meal.

Couscous           1 cup

Water                1 cup

Lemon juice      2tbs

Cumin                1tsp

Mustard seeds 1tsp

Black gram       1tsp

Bengal gram     1tsp

Red chillie         1

Green chillies   2 (chopped)

Cilentro            1tbs(chopped)

Cahewnuts       1tbsp

Oil                     2tbs

Turmaric powder

Curry leaves  

Salt

Place the water and salt in a pan and bring to the boil. Pour over the couscous, making sure it is completely wet. Stir in couscous and reduce heat until liquid is absorbed and couscous is tender.

 

In a pan heat oil and add one bye one cumin, mustard seeds, black gram, bengal gram, red chillies, cashewnuts, green chillies, curry leaves and turmaric powder and mix well.

Once fried all well, add cooked couscous and stir well for a while. Mix the chopped cilentro and switch of the stove. Allow to cool for 5 mints then add lemon juice and mix it well.  

Now its ready to serve.