COUSCOUS CASABLANCA

INGREDIENTS:
1 Cup Couscous
A fist full of Raisins
4 to 5 sprigs of fresh coriander leaves
1 tbsp Lime Juice
chilli sauce to taste
pinch of ground cinnamon
1 tbsp of Orange flower water (which I did not have!!)

VEGETABLE STEW
3 tbsp of extra virgin olive oil
2 Onions
4 cloves of Garlic
1 tsp cumin seeds
3 cloves
1'' Grated ginger
1/4 tsp of Turmeric powder
3/4th cup cubed Pumpkin
1/2 cup sweet potato
1 celery stick
1 Medium sized carrot
1/2 cup french beans
1 courgette medium
3/4th cup chick peas (soaked)
1/2 cup Tomato pureed
2 cups of Vegetable stock

HARISSA PASTE:
1 tbsp Coriander seeds
1 tbsp cayenne pepper
2 cloves of garlic
1/2 tsp paprika
1 tbsp Caraway seeds
1 tsp cumin seeds
3-4 tbsp of Extra virgin olive oil

METHOD

To make vegetable stew:
Take a wok heat oil, add the cloves, cumin seeds, ginger, chopped onions and garlic and saute for few minutes, then add the Tomato puree and then add all the veggies and cook till they are soft then add the vegetable stock and bring it to boil,
Meanwhile, In a wok add a tsp of oil and fry all the ingredients in the Harissa paste ingredients and saute for few minutes and when it is cool make it into a paste using the remaining oil.
Add this paste to the cooking vegetables and cook for further few minutes add salt to taste and put of the stove and garnish with chopped coriander leaves and keep it aside
Meanwhile when the vegetables are cooking start cooking couscous

To make couscous
Boil hot water  around 2-2 1/2 cups . Take couscous and raisins in a bowl pour the hot water into it and close the lid and allow it to cook or you can just add required quantity of water to couscous and raisins and put it on a stove and allow it to boil. within few minutes it get ready quickly.

In a large plate spread couscous sprinkle cinnamon powder and orange flower water and pour some of the vegetable stew over it and keep the rest aside and serve it with chilli sauce on the side.

PS: As I was making this for the kids I just tweaked it a little bit which you will notice when you read the all recipes!!, I thought the chillies, chilli sauce and again Harrisa sauce is going to make the dish too hot for the curds to eat, what I made itself was quite spicy so said my kids so I had to provide one of them with cucumbers and the other with yogurt!!, but then they liked it said it was different and enjoyed and finished it!! Thank God!!, I was really keeping fingers crossed that it would be not too hot!!.

Now why did I make this!! I made this for AWED African this month hosted by Padmaja of Seduce your taste buds which was started by DK of chef in you, both have a wonderful blog you need to check them out!!, with lovely photographs to seduce your taste buds and bring out the chef in you into action!!!

Here is one last peak at my couscous casablanca!!!

Dug in!! and hope you enjoy!! c u soon!!.....

The post CousCous Casablanca appeared first on My Veg Fare.

1. Wash and soak Rice, seeds and dal saperately for 3 to 4 hours.
2. Soak Cous in enough water, you will be surprised to find it becomes so much that it keeps absorbing lot of water you can pour more water and soak it well say you use 3 times the cous cous in the recipe.
3. Then grind them all together as we grind for dosas
4. Add salt as required
5. Take them out and add Rice flour to it and mix well without any lumps, 
6. Make dosas and check if they are coming out well and add water as required and cook dosas on the girdle on both the sides
7. These Dosas can be made immediately
8. You can even reduce the soaking time as the dals just require just 2 hours of soaking and then of course cous cous too, they are quite quick too.
9. If you soak early in the morning (6 am), you can make dosas by around  10 O' Clock.
10. Enjoy the very healthy dosas with sides of your choice.

The post Cous cous Dosa appeared first on My Veg Fare.