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Saturday, 18 April 2015

Spicy Couscous Salad with Indian Tadka


          Couscous as a salad is very commonly used in Mediterranean cuisine. Here I combined it with some assorted Bell Peppers and gave it an Indian tempering for an entirely different flavour.
This healthy and nutritious salad serves as a complete balanced meal in itself as it is very filling.

          I gave a tempering of mustard seeds, urad dal (split black gram), curry leaves, red chilies and asafoetida. So there is a crunch to every bite of this yummy salad. You can run your imaginations run wild and add any other veggies you fancy. Some cashews, almonds or peanuts can also be a welcome addition. So enjoy this spicy salad with a dash of lime.







  • 1/2 cup Couscous
  • 1 cup assorted Bell Peppers, sliced
  • salt to taste
  • 1/4 tsp. pepper powder
  • 1/2 tsp. red chili flakes
  • 2 tbsp. olive oil
  • 1-2 dry red chilies, broken
  • 1/2 tsp. mustard seeds
  • 1 tsp. urad dal (split black gram)
  • pinch of asafoetida
  • 1-2 sprigs curry leaves
  • 1 tbsp. lemon juice
  • coriander leaves to garnish (opt)


          Add 3/4 cup hot water to the couscous. Cover and keep aside for 10 minutes. Then fluff it with a fork.

          In a bowl, add the couscous, sliced bell peppers, salt, pepper powder, red chili flakes and lemon juice. Mix well.

          Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, urad dal and curry leaves. Saute till the dal changes colour.

          Pour this tempering on the prepared couscous salad. Serve, garnished with coriander leaves.















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