Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Upma with Couscous

The only ethnic grocery in our small town is a Middle Eastern shop called Ghossains Mid East Bakery. We buy dates and couscous, occasionally goat cheese, pita bread and baklava and other Middle Eastern sweets like mamoul from that shop.

I love the shape, texture and taste of tiny round couscous. Even though the authentic way to make couscous (according to middle easterners) is using a coucousiere (double boiler with a perforated top to hold the couscous), I make it just like bulgar/suji/semolina upma and with lots of vegetables for a light meal.



2 cups couscous
Vegetables: onion, green chillies, tomato, bell pepper, potato, carrot, ginger, garlic – all finely chopped – how much, your choice.
One fistful of fresh peas and golden raisins
1 tablespoon of ghee
1 teaspoon of cumin and mustard seeds
Limejuice to taste and fresh cilantro for garnish

Melt ghee in a big pan. Toast cumin, mustard seeds and curry leaves. Add and sauté the finely chopped vegetables (onions, tomato, green chilli, bell pepper, potato, carrot, ginger, garlic, peas and raisins) until they turn light brown. Add three cups of water and stir in half teaspoon of salt. Cover, increase the heat and bring that water to rolling boil.

Stir in couscous. It won’t form lumps unlike suji/semolina. Very forgiving, you don’ even have to stir, just pour all of couscous into hot water without any worries of lump formation. Cook covered over low medium heat for 15 minutes or until all the liquid is absorbed. Uncover and cook until fluffy. Garnish with finely chopped cilantro. For zing, drizzle some lime juice and serve hot.

Couscous Upma
Couscous Upma ~ a light meal today

Posted by Indira©Copyrighted in Couscous,Goduma (Wheat) (Wednesday November 23, 2005 at 4:13 pm- permalink)
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The New Home of Mahanandi:

Indian Food Magazines

Barbara of Tigers and Strawberries is doing a project on food magazines of the US and the world. She is asking for opinions, like which food magazines you subscribe, why and which ones you hate etc., She is also interested to know about Indian food magazines. That got me curious about our food magazines.

The only ones that I am aware of are Upper Crust and Tarladalal. There is not one food magazine in Telugu, that I know for sure. Do you know any other Indian food magazines in English or in your language? I would really appreciate your input in this matter. Thanks

For more discussion about food magazines, visit Barbara’s food blog.

Posted by Indira©Copyrighted in Zen (Personal) (Wednesday November 23, 2005 at 9:07 am- permalink)
Comments (14)

The New Home of Mahanandi: