Vegetable Couscous

Couscous - A popular alternative to rice and pasta.

Although a traditional food of North Africa, it is also quite the staple of of the Middle Eastern countries as well as Turkey. Hence, usually only in these regions couscous is available in their natural form.
The couscous found in the supermarkets of other countries are mostly pre-steamed, dried and ready-to-eat in about 5-10 minutes. All one needs to do is add slightly salted water and let the couscous absorb it and voila! couscous will be ready to devour :D .

Couscous is prepared from the hard part of the durum wheat which is the by-product of grinding at the millstone. Water is sprinkled on it and rolled to form small granules. Further, to prevent them from sticking to each other, dry flour is sprinkled and then strained through a sieve. Anything smaller than the accepted size of couscous, is again put through the same rigorous process till all the durum wheat has turned to proper sized granules of couscous.

Serves: 4
Prep Time : 10min
Cooking Time: 10min

INGREDIENTS

• 1 Cup Couscous
• 1.5 Cups Water
• 1 Medium Sized Onion, chopped
• 1 Small Carrot, chopped
• 3-4 French Beans, chopped
• 1/4 Cup Green Peas
• 1/4 Cup Corn
• Salt
• 1/4 Tsp Pepper, freshly crushed

METHOD

• Add about 1/4 tsp salt to the 1.5 cup water and boil it. When bubbles appear, switch off flame. Add the couscous to it. Cover and let it rest for 10 minutes. After ten minutes, the couscous will have doubled in size. Fluff with a fork.
• In another pan, heat about a tbsp of cooking oil. Add all the vegetables and stir-fry on a high flame for about 5 minutes. Switch off flame.
• Add the fluffed couscous and mix well. Sprinkle freshly ground pepper and serve it warm or at room temperature.