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Home » Recipes » Tricolor Pearl Couscous with Roasted Peanuts
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Tricolor Pearl Couscous with Roasted Peanuts

This recipe comes from Sala Kannan of the blog Veggie Belly (www.veggiebelly.com).

Couscous

For Sautéing

  • 1 Tb Oil
  • 1/2 tsp Cumin Seeds
  • 1 a few Curry Leaves (optional)
  • 2 green or red Dried Chilies, chopped*
  • 1/2 cup Roasted Peanuts, crushed lightly
  • 1 Tb Lemon Juice
  • 2 Tb Cilantro, chopped
  • 1 Salt to taste

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.
Tricolor Pearl Couscous with Roasted Peanuts

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Products Used in this Recipe

Entrees
TRI-COLOR PEARL COUSCOUS

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