Friday, August 15, 2014

Indian Spiced Cous Cous

Recipe:  Grains, Recipe:  Pasta, Recipe:  Side Dishes, Recipe:  Indian, Recipe:  Healthy, Cous Cous, Indian Cous Cous, Deals to Meals,
Since I started this week with Indian food, I guess I might as well end the week with another great Indian dish, right? Now, I have to be honest. I don't know if people in India eat Cous Cous. If my memory suits me right I think this is more of a grain that is eaten in Mediterranean countries. If someone out there knows the origin of cous cous, I would love be educated :) Until then, I am calling this cous cous 'Indian' because of the spices I used to spunk up this dish. I served this cous cous with the Tandoori Chicken and Yogurt Sauce and it was the perfect accompaniment. I loved the variety of flavors and the plump, juicy golden raisins. Now..if you are not a fan of the salty-sweet thing, you will want to keep the raisins out. I personally loved them, but my husband was not a fan. Either way, it was deeelicious! Next time you want a simple side dish that will jazz up any meal, give cous cous a try--you'll love it ;)


Indian Spiced Cous Cous

4 cups chicken broth
1 white onion, diced small
1/2 stick butter
1 tsp. salt
1/2 tsp. black pepper
1 tsp. turmeric
Dash cardamom
1/2 tsp. paprika
1/4 tsp. cinnamon
Dash cayenne pepper
2 cups cous cous (instant variety)
1/4 cup green onions, sliced
1/2 tsp. paprika
1/2-3/4 cup golden raisins (completely optional)
Garnish of fresh mint (optional)

Saute butter and onion in a pan and cook until the onions are tender. Add the seasonings and continue to saute until spices become fragrant (about 2-3 minutes). Add the chicken broth, raisins and cous cous and stir. Turn heat from medium high heat to low heat and place a lid on the pan. Let continue simmering for 10-15 minutes, or until the cous cous is tender and can be fluffed with a fork. When cous cous is finished cooking, add the sliced green onions and toss.

1 comment:

Anonymous said...

guess what - we have cous cous, or its distant cousin or whatever. We use broken wheat, instead of couscous, and its a little on the runny side. Its called khichda, haleem or the vegetarian version is called khichdi. We even have a sweet dish made of this, called lapsi.

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