Masala Couscous Pulao Recipe

Karthika Gopalakrishnan

January 2, 2024

13121 Ratings

Time:Prep: 15 M|Cook: 30 M|Total: 45 M

Makes:4 Servings

Meal:Dinner

Cuisine:Indian

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

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

Ingredients

400 Couscous

1 Onion, thinly sliced

1 Ginger Garlic Paste

1/2 Carrots (Gajjar), chopped

1/2 Green peas (Matar)

1 Red Chilli powder

1 Coriander Powder (Dhania)

1/2 Garam masala powder

Mint Leaves (Pudina), few

1 Bay leaf (tej patta)

3 Cloves (Laung)

1 Cinnamon Stick (Dalchini)

Oil, as required

Salt, to taste

Coriander (Dhania) Leaves, few to garnish, chopped

Instructions for Masala Couscous Pulao Recipe

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.

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

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.

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

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

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

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.