Couscous With Vegetable Stew.
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It is healthy, flavourful and simple. It is inspired from morocco. Traditionally it is served in one plate with first couscous mountain-ed on plate and then all the vegetable in the center. Liquid is poured all over the dish from top and on sides. And a handful of kabuli chana are reserved to be topped as a garnish. Serve this one dish meal piping hot. If couscous is not available we can cooked rice or cooked daliya.
- Take couscous in deep bowl. Pour hot boiling salty water on it and immerse it in water. Cover and keep aside for 6 to 8 minutes.
- Then lightly separate the grains by stirring it with fork.
- Stir in lemon juice and basil leaves.
- *for the stew
- Heat the oil in a pan, add the onions and saute for 2 minutes.
- Add all other vegetables and saute for more 3 minutes.
- Add the vegetable stock and seasonings, mix well and cook for around 20 to 30 minutes until all the vegetables gets tender.
- Serve couscous with stew garnished with cashewnuts and coriander.
This recipe was contributed by damyantiben on 01 Nov 2012
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