Cous Cous

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