Masala Couscous Pulao Recipe
Masala Couscous Pulao is an aromatic and flavorful dish that combines the quick-cooking couscous with a blend of vibrant spices and vegetables. Perfect for a weeknight dinner or a special occasion, this vegetarian dish brings together the essence of Indian spices with the light and fluffy texture of couscous. Served with a refreshing raita and a crispy papad, it’s a meal that’s sure to satisfy both the belly and the senses.
Ingredients
| Ingredient | Quantity |
|---|---|
| Couscous | 400 grams |
| Onion (thinly sliced) | 1 |
| Ginger Garlic Paste | 1 tablespoon |
| Carrots (chopped) | 1/2 cup |
| Green Peas (Matar) | 1/2 cup |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Mint Leaves (Pudina) | A few |
| Bay Leaf (Tej Patta) | 1 |
| Cloves (Laung) | 3 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Sunflower Oil | As required |
| Salt | To taste |
| Coriander Leaves (Dhania) for garnish | A few |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Instructions
-
Prepare the Spices and Aromatics
Begin by heating some sunflower oil in a heavy-bottomed pan over medium heat. Add the cinnamon stick, cloves, and bay leaf to the hot oil and sauté for about 30 seconds, allowing the spices to release their aroma. -
-
Sauté Onions and Aromatic Paste
Add the sliced onion to the pan and sauté it until it becomes soft and translucent, approximately 5 minutes. Once the onions are softened, add ginger garlic paste and cook for another 2 minutes, stirring occasionally to prevent it from burning. -
Add Vegetables and Spices
Toss in the chopped carrots and green peas, then add red chili powder, coriander powder, and garam masala powder. Stir the mixture well and cook for about 5 minutes, allowing the vegetables to soften slightly and the spices to blend together. -
Boil Water and Add Couscous
Add 4 cups of water to the pan and bring it to a boil. Once the water begins to boil, stir in the mint leaves and couscous. Lower the heat and simmer, letting the water absorb fully into the couscous. If the couscous is not yet cooked through, add an additional cup of hot water and continue to simmer until fully cooked. -
Garnish and Serve
Once the couscous is cooked and the water has been absorbed, garnish the Masala Couscous Pulao with fresh chopped coriander leaves. The dish is now ready to be served!
Serving Suggestions
Masala Couscous Pulao is best enjoyed with a side of Beetroot Raita, Lauki Raita, or any other raita of your choice. The cool, creamy texture of raita complements the warm, spicy couscous perfectly. For an extra crunch, serve with a roasted papad on the side.
This dish not only brings out the rich flavors of Indian spices but also offers a nutritious and light meal option that everyone will love. Whether you’re making it for a quick dinner or serving it at a gathering, Masala Couscous Pulao is a versatile and delicious choice!
Enjoy the harmony of spices, vegetables, and couscous in this delightful Masala Couscous Pulao, a dish that’s both satisfying and packed with flavor!
