It is no secret that I love to cook. I find it therapeutic. And, I like the fact that I can control and make what goes into my tummy and hence be aware of nutrition et al. Anyway, one Saturday night when my mom insisted on making a one pot Indian meal, I flat refused. I wasn’t going to eat it. It’s great to taste and I love it but Saturday night vibes call for something more exotic and delectable. And, I decided to whip up some couscous and veggie skewers to go.
I really can’t give out recipes with exact proportions. I usually eye ball things and go with my intuition (one of the reasons I am not the best at best at baking, the other being not comfortable using all purpose flour). Anyhow, I am going to be a tad more precise this time. But if you are a stickler for measurements, I’d say google the recipes with exact proportions off the Internet.
1 cup couscous
1/2 cup finely diced bell peppers
1/4 cup finely diced onions
1/4 cup finely chopped carrots
NOTE- you can literally put ANY other veggie you like
2-3 tbsp chopped cilantro
2-3 tbsp finely chopped mint leaves
1/2 cup of chopped grapes or pomegranate
6-7 walnuts or slivered almonds
1 tbsp cumin and coriander seed powder (if you don’t have the combination powder, add 1/2 tbsp of each individual powder)
1 tsp sumac
1 tsp paprika
1/4 tsp turmeric (optional)
salt and pepper
A good splash of balsamic vinegar
Cook the couscous as per instructions on the box it came in. Add ALL of the spices in the cooking water before adding the couscous. That way the flavours spread evenly easily.
Then sauté all veggies. Make sure you chop them real fine for that changes the way it feels on the tongue. Once the couscous is cooked, mix the veggies and balsamic vinegar. Add the chopped cilantro and mint leaves. Garnish with pomegranate seeds or chopped grapes and walnuts.
3-4 small potatoes quartered
1 small carrot chopped chunky
2 bell peppers (any colour you like) cut into large pieces
3 small onions quartered
NOTE- Mushrooms would be yum but since I didn’t have any, I didn’t use them.
Marinade- (enough for 2 largish skewers)
Juice of 2 lemons/limes
8-10 small cloves of garlic
2 green chillies (de seeded depending on your spice level)
1/2 small bunch of cilantro
A good glug of olive oil
Salt and pepper
In a blender, put in the lemon juice, garlic, salt and pepper, slowly add the olive oil. It will create a smooth emulsion. Now add to it, the cilantro and whizz again. Coat all the chopped veggies with the marinade and leave aside for at least a couple of hours. In case you don’t have that kind of time, make some excess marinade to baste while cooking or to serve on the side. After the veggies have marinaded, put them on a skewer and grill or bake in an oven. Mine took about 20-25 minutes in a 125 C oven. Put the potatoes before the other veggies since they take the longest to cook.
1 cup of hung yogurt (squeeze out the water of the yogurt by hanging it in a muslin cloth for an hour or so)
1 spoon each of cilantro and mint leaves finely chopped
1/4 cumin seed
salt and pepper
Mix all the ingredients.
I arranged mine on a bed of couscous with two skewers on top. One had the marinade sauce on top and the other the yogurt.
If you try this out, I will be happy to get feedback. Hope you enjoy it. Cheers.