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Cous Cous / Semolina & Vegetables

Cous Cous / Semolina & Vegetables

Wednesday, 02 May 2012 13:04

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

Mark Bunn

Mark Bunn – is a leading natural health researcher specialising in Ayurvedic medicine, author of the three-time best-selling ‘Ancient Wisdom for Modern Health‘ and one of Australasia's most popular health and performance speakers