Couscous

Couscous 

For the alphabet W I have chosen Western Sahara! In case you are wondering what on earth is wrong with me, let me tell you we at Blogging Marathon are at the fag-end of our marathon, mega marathon where we blog on one  theme. This time its international cuisine the marathon is aptly name” Around the World in 30 Days”

I am not writing any more as intro for my post as I have shooting pain in my arm. In fact I am a day late to post this recipe.

Suffice to say this was one not much appreciated at home. The younger one said “Upit with gravy” I suppose my substitutions were what gave the flavour. It was too bland for out taste too.

Hopefully they will be more enthusiastic when I retry….: D I had also planned to go with this dish Atai but after the reactions I decided do forget it!!

Couscous 

Recipe Source:Here

Ingredients:

For the stew:

• 2 Onions
• 5-6 cloves of Garlic
•  1 cup of mixed vegetables like carrots capsicum, pumpkin, cabbage, chopped in chunks
• 100 grms of mushrooms about 10 big ones, split in 2
• ½ tsp Dhania/ coriander powder
• ½ tsp Jeera/cumin powder
• 1 tsp Red chilli powder
• ½ tsp Pepper powder
• ¼ cup dhania/ coriander leaves, finely chopped
• 3-4 tomatoes, chopped
• 1 cup of chick peas soaked and boiled
• Oil
• Salt

For the rava:

• 1 cup rava
• ¼ tsp saffron
•  A few spring of coriander and mint
• 2 tsp olive oil

 Method:

• Heat oil in a large pot.
•  Add garlic and then line the bottom with the onions.
•  Arrange the carrots and mushrooms.
• Add the coriander powder, jeera powder, red chilli powder, pepper.
• Allow it to simmer for 5 minutes.
•  Add the cabbage, pumpkin and capsicum. Allow to simmer for 5mins.
• Add coriander, add in about one cup of water and chopped tomatoes.
• Allow it to simmer lightly until you see a lot of liquid forming about 15mins).
•  Add chick peas
• Stir; let it simmer for another 15-20 minutes.

 As this is cooking let’s get the jada rava ready:

• Roast the rava till you get a lovely aroma. Measure the volume.
• Boil double the volume of water.
• Place the rava into a bowl mix the saffron and cover with boiling water.
• Stir, then set aside for 20 minutes, or until the jada rava has absorbed all of the water.
• Add the chopped mint and coriander.
•  Add some olive oil mix well making sure all the rava gets a coating of the oil and to separate any clumps.
• Then, put the rava in a strainer lined with a cloth steam for about 5 minutes. This helps the flavour of the herbs get absorbed.
• Your stew/ soup is done by now.
• So dish out !!

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