Quick Moroccan couscous salad12:57 PM
I wanted to make Moroccan couscous salad for our anniversary this year but dint find any in the market at that time. So I created THIS with broken wheat or Dalia. Last month at Spar Hypermarket saw this in the soy granule shelf and without wasting much time included that to my basket. Yet again a big thanks to all you beautiful food bloggers out there who have given me courage to buy something totally new with a hopping price tag of RS.425 for a 500 gms packet. But am glad that I did that. Last Saturday after 1 hour 30 minutes of swimming session and another 2 hour visit to the Mother Earth showroom we were damn tired. Thought of ordering home delivery but then these days we really are not much into restaurant style food and both of us wanted a simple home cooked meal. So I thought of the couscous, which according to all bloggers and Nigella Lawson is the quickest possible filling and delicious meal. I already have this and this book marked from PJ and Pree’s lovely blogs. So thought of making something in the same line but a little bit spicier. Almost like Turkish Kisir or spicy form of tabbouleh cooked with bulgur.
So armed with some vegetables, canned olives, fresh mint from the garden I was all set to explore my favourite Mediterranean cuisine with a complete new ingredient. I wanted to make it super quick to hit the bed at the earliest. So just chopped the veggies, micro waved to make it little tender, soaked the couscous and churned the sauce and then just threw everything together. I did not realize what it taste like but when I tried to check the seasoning I was totally bowled over by the taste. It was by far one of the most amazing tasting one-dish meals I have ever tasted. So fresh, comforting, incredibly easy and the dinner was done in flat 15 minutes from start to finish. What else does a girl after a super hectic day could possible has asked for. The rain outside and the extra time in hand made me a little romantic and I took out my finest china plates to serve the dinner. Hubby was blissfully amazed to sit around some flickering tea lights with the raindrops at the background to have his delicious meal and I almost felt like a domestic Diva…or should I say Nigella Lawson, to have successfully recreated such a scrumptious meal in minutes just by throwing this and that while flattering with the ingredients and gracefully roaming around the kitchen. Seems the dish looks good too as when I posted it on a social networking site friends scrapped and called to share the recipe. So, here it goes.
Super Quick Moroccan Couscous salad
Couscous: 11/3 cups
Water 11/2 cups
Vegetable stock cube: 1 packet; I used magi cubes
Cumin powder: ½ tsp
Coriander powder: ½ tsp
Chopped vegetables: 2/3 cup; I used cauliflower, beans, carrots, peas
Cucumber: 1 medium
Onion: 1 small
Pitted Black olives: fistful
For the dressing:
Tomato: 1 small
Mint leaves: fistful
Coriander leaves: fistful
Garlic: 1 fat clove
Dry red chilies: 6
Roasted almond: fistful
Place the couscous in a big bowl. Heat 11/2 cups of water with the stock cubes, vegetables and cumin-coriander powder. once the veggies are tender (without loosing the crunch) Switch of the gas. Pour the boiling water on the couscous. Cover and set aside for 3-4 minutes or as per the package instruction. Once they are soft and no water is left, fluff them with a fork. Your couscous is ready to be tossed.
In the mean time prepare the dressing. Rub little oil on the tomato and roast it on the gas flame for a couple of minutes. Then blend all the ingredients under the dressing till smooth. Keep aside.
Chop the cucumber in thin pieces. Cut the onion in half moon shape. Sprinkle salt and mash them lightly with your hand.
Roughly chop the mints, olives and almonds.
Now just add everything together. Check the seasoning.
Serve with a final sprinkling of chopped mint leaves and lemon wedges.
A Home Maker’s Note:
I again made it yesterday for a quick home alone lunch with some left over sauce, cucumber, peas, onion and olives. This time I topped it with a poached egg. Loved it to the last grain.
Hubby cherished his share with some quickly fried chicken sausage.
In morocco a simple version of this salad is eaten with Tazine, a meat dish prepared in a cone shaped earthen pot with dry fruits. Guess our good old chicken curry with a thin gravy would taste great too.
I added the stock cube for extra taste, similarly vegetable broth or chicken stock could be used.
you can also add some olive oil but I did not as the stock cube was little oily.
Next time am going to follow PJ's recipe with preserved lemon, chickpeas and sun dried tomatoes.
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