AFRICAN Couscous-Quinoa Masala

**Author - Alee Venkatesh **









COUSCOUS - is a staple food throughout the North African Cuisines of Algeria, Libya, Morocco, Mauritania, Tunisia & Western Sahara. It is a dish of Semolina (granules of durum wheat) served with vegetable or meat.

QUINOA - is a grain crop and is closely related to the species such as Spinach & Beetroots which was originated in the Andean regions of Bolivia, Columbia, Ecuador & Peru.


Ingredients
  • Couscous - 1 cup & Quinoa - 1/4 cup (place together in a bowl, pour 1.5 cups of boiling vegetable stock, cover & set aside.  After 10-15 minutes, remove lid, separate with a fork)
  • Other vegetables of your choice - 1 cup (cooked until tender)
  • For frying - cumin seeds, onions, tomatoes, mushrooms, ginger & garlic 
  • Spice items - 1 tsp. each of turmeric, red chilli, garam masala coriander & cumin powders
  • Salt & lemon juice to taste
  • Oil - 2 tsp.
  • For garnishing - chopped coriander leaves & 1/4 cup lightly toasted Pine Nuts

Method
  • Heat oil in a pan, fry cumin seeds.  Add onions, tomatoes, mushrooms, ginger & garlic - fry for few more minutes
  • Add other cooked vegetables, soaked Couscous & Quinoa
  • Mix everything well by adding salt, lemon juice & spice powders - on a low heat, cook for 5 minutes
  • Remove from heat, serve hot with toasted pine nuts & chopped coriander leaves on top.