Couscous With Vegetable Stew.

by damyantiben

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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.

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Couscous With Vegetable Stew. recipe - How to make Couscous With Vegetable Stew.

Tags

Sabzis, Curries

Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 7Makes 6 to 8 servings
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Ingredients

1/2 cup broken wheat (dalia)
1 tsp lemon juice
2 tbsp basil

For The Stew
3 cups clear vegetable stock
1 cup boiled kabuli chana (white chick peas)
1/4 cup sliced carrots
1/4 cup sliced onions
1/4 cup slice potatoes
1/4 cup chopped coriander (dhania)
1/4 cup chopped apricots
salt and freshly ground black pepper (kalimirch) powder to taste
2 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
1/2 tsp cinnamon (dalchini) powder
1/2 tsp turmeric powder (haldi)
2 tsp grated ginger (adrak)
2 tsp chilli powder
1 tbsp olive oil

For Garnishing
a fewtoasted cashewnut

Method

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.