Masala Couscous Pulao Recipe

Masala Couscous Pulao, a ghealthya lternative to Masala Pulav which is made with white rice. You can serve this recipe for your everyday meals or pack it for your Lunch Box.

Karthika Gopalakrishnan
Masala Couscous Pulao Recipe
1666 ratings.

Couscous is a staple of North African cuisine and is a dish of steamed balls of semolina usually served with stew on top. Traditional couscous is prepared with semolina, but in recent days, it is prepared with wheat and barley. Coarsely ground wheat is moistened, rolled into small balls and dusted off with wheat flour.

Couscous is not only meant for pilaf or to be served with stew, but it can be used as a substitute for rice to cut down calories. Try this masala couscous pulao – Israeli couscous cooked with vegetables and Indian masalas. Then you will never think of considering rice for pulao.

Serve Masala Couscous Pulao with Beetroot Raita, Lauki Raita or any other raita of your choice. A roasted papad will add a crunch to this meal.

You can also try other Pulao Recipes such as

  1. Kashmiri Pulao Recipe
  2. Chana Pulao Recipe
  3. Egg Pulao Recipe

Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M

Makes:

4 Servings

Ingredients

  • 400 grams Couscous
  • 1 Onion , thinly sliced
  • 1 tablespoon Ginger Garlic Paste
  • 1/2 cup Carrots (Gajjar) , chopped
  • 1/2 cup Green peas (Matar)
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander Powder (Dhania)
  • 1/2 teaspoon Garam masala powder
  • Mint Leaves (Pudina) , few
  • 1 Bay leaf (tej patta)
  • 3 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • Cooking oil , as required
  • Salt , to taste
  • Coriander (Dhania) Leaves , few to garnish, chopped

How to make Masala Couscous Pulao Recipe

  1. To begin making the Masala Couscous Pulao recipe, firstly heat oil in a heavy bottomed pan. Add cinnamon stick, cloves and bay leaf and saute for atleast 30 seconds.

  2. Add sliced onions and cook until they become soft and transparent.

  3. Add ginger garlic paste and saute for 2 minutes. Add vegetables, red chili powder, coriander powder, garam masala powder, salt and saute for 5 minutes more.

  4. Add 4 cups of water and allow the mixture to boil. One the water starts boiling, add mint leaves and couscous.

  5. Simmer the flame and cook until the water is completely absorbed If couscous is not yet cooked, add a cup of hot water.

  6. Garnish with chopped coriander and it is ready to be served.

  7. Serve Masala Couscous Pulao with Beetroot Raita, Lauki Raita or any other raita of your choice. A roasted papad will add a crunch to this meal.

Karthika Gopalakrishnan

View Karthika Gopalakrishnan's Recipes

Karthika Gopalakrishnan on the web

Last Modified On Monday, 09 July 2018 13:27
     
Install App