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
- pour in some oil (olive etc) – approx 3 tspn or according to recommendation
- heat oil on low/medium heat
- Add black mustard seeds – approx ¾ tspn (have lid on!!!)
- Wait until seeds have danced (popped)
- Add cumin seeds – ¾ tspn
- Add fresh ginger
- Add turmeric – approx. ¼ teaspoon
- Add asoefitida/hing – 1-2 pinch (small quantity)
- Add other spices you wish – coriander, cloves etc
- add vegies and stir into spices (brings flavour into)
- add water (hot) and cook
- when veggies are 3-4 minutes from being cooked add semolina or cous cous plus enough hot water for the consistency you like
- 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