This is an experimental recipe which was a success.
I have never cooked nor tasted couscous before, but after watching all those cookery shows on TV, I was very familiar with it. It is a moroccan staple and usually served with a gravy dish.
So when we went to Italy, I bought a packet of 'couscous', with absolutely no idea of what to do with it.
Thus started my recipe hunt!
Then I found an incredible recipe (which made the taste buds in my head salivate....yup! I have those) from the website 'seriouseats' and the end result was great. It's taste reminded me of tomato rice with brinjal.
What I was amazed was the way the couscous fluffed up.
I took one cup of dry couscous and it was more than sufficient for 3. I had leftovers, which I had the next day. So be careful with the quantity.
Recipe source : Seriouseats
Serves - 4
Ingredients:
Couscous - 1 cup
Garlic - 4 cloves , grated
Onion - 1 medium , chopped fine
Tomato - 4 medium , chopped fine
Brinjal / aubergine - 1/2 large , cubed
Salt to taste
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Pepper powder - 1 tsp
Olive oil - 3 tbsp
Water* / broth - 1 cup
* Mix 1 Maggi magic cube with the water to get extra taste.
Method:
Take couscous in a bowl and add 1/2 tsp salt. Mix well.
Boil 1 cup water or broth and pour over the couscous. Mix well and keep covered.
Heat the olive oil and add the onion and garlic.
Fry on a low flame till transparent.
Add the Brinjal and mix well.
Cook covered, stirring often till the brinjal gets cooked.
Now add the tomatoes, salt, pepper, turmeric and chilly powder.
Mix and cook covered till tomato turns mushy / pulpy.
Open the lid and give a thorough mix.
Now add the couscous and cook till all the water in the gravy gets absorbed.
Serve hot, garnished with parsley.
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