Curried couscous with grilled veggies

Couscous grain is one of the easiest to cook, in terms of complexity and cooking time. The below recipe cooks in 15-20 minutes, and is a healthy alternative to frozen foods we shove down our system more often than required.


Ingredients:
For curried couscous
Couscous - 1 cup
Water - 2 cups
Chopped onions (length-wise) - 1 cup
Chopped ginger - 1 tbsp
Turmeric powder - 1 tsp
Olive oil - 2 tsp
Salt to taste

For grilled veggies
Zucchini - 1 (medium), cut into medium round slices
Button mushrooms (sliced) - 1 cup
Tomato (chopped) - 1 cup
Olive oil - 1 tsp
Pepper to taste
Salt to taste

Preparation:
Mix couscous, water, 1 tsp olive oil together in a microwave-safe bowl. Microwave the bowl (loosely closed with a lid) for 4 minutes on high setting, till all the water is absorbed. The couscous should be well cooked (tastes like sooji/rava). Remove from microwave and fluff the cooked couscous with a fork. Set aside.

Take a large pan, pour 1 tsp olive oil and heat on stove top (medium). Fry the onions till golden brown and add chopped ginger. Add the cooked couscous, turmeric powder and salt to taste. Mix the ingredients well, turn off the heat, remove from stove and cover the pan with a lid.

Take another large pan, pour 1 tsp olive oil and heat on stove top (medium-high). Add zucchini, mushrooms and tomatoes, and sauté them for 5 mins. Close the pan with a lid, let cook for 10 minutes, sautéing a couple of times in between. Add pepper and salt, mix the contents well, turn off heat and set aside.

Tastes best when served warm. Perfect for dinner. Bon apetit!

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Location:SW Troon Ln,Bentonville,United States

Stuffed Bell Pepper (Capsicum)

Healthy meal in a few easy steps. Quinoa, the nutty grain, is rich in protein and fiber. Channa increases the protein of this delicious meal, while red capsicum gives a boost of anti-oxidants!


Ingredients
Red capsicum - 2
Quinoa - 1 cup
Cooked Channa - 1 cup
Water - 4 cups
Oil - 1 tbsp
Onions (finely chopped) - 1/2 cup
Ginger and Garlic (finely chopped) - 1 tbsp
Cilantro - 1 tbsp
Garam Masala - 1 tbsp
Salt to taste

Preparation
Rinse quinoa in cold water in a pan, boil with 2 cups of water in medium heat for 15 minutes. Drain excess water using a colander and rinse the boiled quinoa in cold water.

Boil another 2 cups of water in a larger pan. When the water begins to boil, place the colander containing quinoa on top of the large pan. The water in the pan must not touch the colander containing quinoa. Cover the top of the colander with thin cloth, and place a lid on top of the cloth. Let boil for 10 mins, turn of the stove, and fluff the cooked quinoa with a fork.

Heat oil in a pan, fry onion, ginger and garlic. Add cooked Channa, Garam masala, salt and cilantro. Let cook for 5 mins. Now add cooked quinoa, and mix the ingredients well. Turn off the stove, and let cool.

Take the capsicum and clean the inside using a knife. Place it in a large pan of boiling water for 10 mins. Drain excess water and set the cooked capsicum aside.

Use a spoon to fill each capsicum with the cooked quinoa. Serve as shown in the picture, along with Marinara (tomato and garlic flavor) sauce.

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Besan Burfi

Here's a very simple recipe for a very tasty sweet!



Ingredients
Besan flour 1/4 cup
Ghee 1/4 cup
Sugar 3/4 cup
Finely grated coconut 1/4 cup
Milk 1/4 cup

Preparation
In a casserole, mix all ingredients well and microwave high for 4 minutes. Test for the soft ball stage :: that is, a drop of mixture when put in cold water should form a soft but firm ball. Only then the Burfi will set well.
If the microwaved ingredients pass the soft ball stage, then transfer contents into a greased plate or casserole. Wait for it to cool down, and then cut into pieces. Tasty Besan Burfi is ready to serve!
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