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 flavor. This healthy, nutritious and fat free salad serves as a complete balanced meal in itself as it is very filling. So it is very good for the elderly people as it contains a good dose of vitamins, calcium, riboflavin, etc.
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 color.
Pour this tempering on the prepared couscous salad. Serve, garnished with coriander leaves.
Take 1/2 cup couscous.
Add 3/4 cup hot water. Cover & keep aside for 10 mins. Fluff it with a fork.
Mix with all ingredients & pour the tempering over it. Salad is ready.
This Zaatar Paratha is just as yummy as any other stuffed parathas. Zaatar is a Mediterranean spice of sesame seeds and thyme that is very much used in Middle Eastern cuisine as a meat marination or as a spread on breads. This fusion version of mine can be best enjoyed with yoghurt, butter or some pickle.
- 1 & 1/4 cup atta (wheat flour)
- salt to taste
- 1 tbsp. oil to knead
- 1/4 cup zaatar (Mediterranean spice mix)
- 4 tbsp. olive oil
- oil to shallow fry
Mix together the zaatar spice with 3 tbsp oil into a paste and keep aside. Knead the atta along with the salt, 1 tbsp. oil and enough water into a stiff dough. Keep aside for 20 minutes.
Divide the dough into equal portions. Roll out each portion into a circle just like a chapatti. Spread a little of the zaatar spice mix and fold into half.
Spread again some of the spice paste and again fold into a triangle. Roll out into a paratha and keep aside.
Make similar parathas out of the dough and the zaatar spice. Heat a tawa and fry one paratha at a time with 1 tbsp. of oil till light brown on both sides. Serve hot with butter, yoghurt or pickle.
I experimented by using zaatar, a Middle Eastern spice mix to dish out this bell pepper stir fry. Generally, this spice is used in the cooking of meat based dishes and on Arabic breads. But the use of zaatar turned the dish quite delicious and you can enjoy it with paratha or naan.
- 3-4 assorted Bell peppers, chopped
- 2-3 garlic cloves, chopped
- 1 onion, chopped
- 1" ginger, grated
- 2 green chilies, chopped
- 2 tbsp. olive oil
- 1/2 tsp. cumin seeds
- salt to taste
- 1/4 tsp. turmeric powder
- 2 tbsp. zaatar powder
- coriander leaves to garnish
Heat oil in a pan and temper with cumin seeds. Then add the onion, garlic, ginger and the green chilies and saute till light brown.
Add the chopped bell peppers, salt and turmeric powder and stir fry, covered on low flame for 10-15 minutes.
Towards the end, add the zaatar powder and mix well. serve, garnished with coriander leaves. Have it with any Indian bread.
