The gourmet grocery shop scene in Delhi NCR has just sky-rocketed over the last 5 years. There is Godrej's Nature's Basket, Modern Bazaar and Spencer's to name a few of the many chains which provide everything you have seen in cookery shows like Master Chef or eaten abroad. And of course, we are not complaining. Our favorite weekend outing has been to the FoodHall at DLF Promenade in Vasant Kunj. It just has everything that we want - bundles of exotic veggies and fruits, all the gourmet groceries we may need including fancy cheeses, and more importantly - some little food items to try in each section, a foodie's heaven!
In one such trip, we bumped into a box of Couscous - the Mediterranean porridge, a layman may say, but with a very different texture and cooking method. Follow this simple weeknight recipe to take a much needed break from the roti - rice - vegetable monotony.
Ingredients
Spiced couscous
1/2 cup Couscous
3/4 cup water (The quantity of water may vary based on the couscous you use, check directions on the box)
1/2 tsp cinnamon powder
1/2 inch ginger, crushed
1/2 tsp salt
1/2 tsp white pepper
5-6 chopped almonds
8-10 raisins
Baked veggies
3 cups mixed, roughly chopped vegetables like tomatoes, onions, bell peppers, zucchini, broccoli, etc.
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
2 tsp ground cumin
1 tsp dry oregano
1/2 tsp garlic powder (optional)
Method
Spiced couscous
1. Boil the water with cinnamon, salt, pepper and ginger
2. Take couscous in a container with a lid. Strain and add the boiling water to the couscous container and cover with lid for about 10 minutes.
3. Open the lid and fluff the couscous with a fork. Check to make sure it is cooked. Not too well
4. Lightly toast the almonds and raisins and add to the couscous. A nice, spicy and aromatic couscous is ready to be devoured with....
Baked Veggies
1. Pre-heat the oven for 15 minutes at 250 degrees centigrade
2. Meanwhile, mix all the veggies, oil and all the spices together
3. Now bake the veggies for about 15 minutes, tossing once after 7 minutes.
Serve the veggies and couscous together and enjoy a wholesome weeknight dinner. Vegetarian and yum!
In one such trip, we bumped into a box of Couscous - the Mediterranean porridge, a layman may say, but with a very different texture and cooking method. Follow this simple weeknight recipe to take a much needed break from the roti - rice - vegetable monotony.
Ingredients
Spiced couscous
1/2 cup Couscous
3/4 cup water (The quantity of water may vary based on the couscous you use, check directions on the box)
1/2 tsp cinnamon powder
1/2 inch ginger, crushed
1/2 tsp salt
1/2 tsp white pepper
5-6 chopped almonds
8-10 raisins
Baked veggies
3 cups mixed, roughly chopped vegetables like tomatoes, onions, bell peppers, zucchini, broccoli, etc.
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
2 tsp ground cumin
1 tsp dry oregano
1/2 tsp garlic powder (optional)
Method
Spiced couscous
1. Boil the water with cinnamon, salt, pepper and ginger
2. Take couscous in a container with a lid. Strain and add the boiling water to the couscous container and cover with lid for about 10 minutes.
3. Open the lid and fluff the couscous with a fork. Check to make sure it is cooked. Not too well
4. Lightly toast the almonds and raisins and add to the couscous. A nice, spicy and aromatic couscous is ready to be devoured with....
Baked Veggies
1. Pre-heat the oven for 15 minutes at 250 degrees centigrade
2. Meanwhile, mix all the veggies, oil and all the spices together
3. Now bake the veggies for about 15 minutes, tossing once after 7 minutes.
Serve the veggies and couscous together and enjoy a wholesome weeknight dinner. Vegetarian and yum!
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