Tricolor Pearl Couscous with Roasted PeanutsContributed by: Sala Kannan, Veggie Belly blogThis recipe comes from Sala Kannan of the blog Veggie Belly (www.veggiebelly.com). Couscous
For Sautéing
Directions
Couscous: Heat oil in a large non stick skillet. Add couscous. Stir the couscous on low heat till it turns color and becomes light brown. Add 2 cups water. Bring to a boil. Reduce heat, cover the skillet and simmer till all the water is absorbed, 5-7 minutes. Couscous should not be mushy.
Sautéing: While, couscous is cooking, take a wok, heat the oil and add cumin seeds. When they start to sizzle, add the curry leaves, and green or red chilies and cook for about 15 seconds. Add the cooked israeli couscous, peanuts, lemon juice and salt. Stir well. Turn off heat. Adjust lemon juice according to taste. Add cilantro. Serve warm. Makes 4 servings. *Use jalapenos instead of dried chilies if you don’t want it too spicy. Photo uses Natural Pearl Couscous instead of Tricolor. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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