Simple Summer Couscous

How many of you have seen the Night at the Museum 2 where Frank Azaria comes as Kahmunrah and lisps his way through the movie, adding to the fun & comedy of it?

Here is a famous line (at least chez moi) in which he says of Owen Wilson who is a miniature cowboy, “ Why, you are no bigger than a grain of Couscous” My son imitates that line to the little one (his sister) and for some reason this sets her off into great peals of laughter, which in turn causes the ripple effect of chuckles from the rest of us J

Never really tried making couscous so far since I have always had it as a cold dish with parsley (the cilantro impersonator to the not-so keen eye, or nose) and has the one middle-eastern/ Mediterranean dish I have not much cared for. But sometime in the last year I have bought some couscous from Trader Jo’s and a little rummaging in the pantry brought forth an pristine, unopened box of couscous. This is nice! I am trying to get back on the healthy eating track after months of summer binging on delicious yet not so waist-friendly foods. I decided I’d make it as interesting and Indian as possible without compromising on its origins J The verdict from me is, HELLO & WOW, Where have you been all my life, Cous dearest! (And try saying that with a lisp for added humor )P

So here is my simple summer couscous recipe  - 250 guilt free calories for this meal (:

Ingredients

½ cup of couscous for 2 portions

1 cup of water

1 tsp olive oil

Mustard seeds (optional)

Urad Dal (optional)

2 green chilies/jalapenos (fresh from my garden)

3-4 sage leaves (fresh from my garden)

1 sprig of spring onions (fresh from my garden)

2 tbsp grated coconut

½ handful of roasted peanuts, crushed to a fine powder

Salt

Preparation

Bring water to boil with salt and ½ tsp of olive oil.

Add the couscous and cook for about 6-8 minutes

In a pan, sauté in1/2 tsp of olive oil, the chilies & sage.

Add the cooked couscous

Top with grated coconut and turn

Next add the crushed peanuts and turn again until all of the ingredients are finely blended

Serve hot with some tomato chutney (recipe for this to follow)

With Tomato Chutney :)

Linking this to Taste of Pearl City's Anyone can cook series #30