Curried Pearl Couscous

Pearl couscous, also known as Israeli couscous, is more like pasta than couscous. It cooks quickly, making this dish perfect for an urgent meal
Ingredients - Serves 4
  • 1 medium-sized (or 200 g) onion, chopped
  • 2½ cups mixed chopped vegetables (carrots, green beans, green peas, potatoes)
  • 2-3 cloves (or 6-8 g) of garlic and ½" piece (or 5 g) of ginger, finely chopped
  • 1-2 green chillies, finely chopped (adjust based on your spice/heat tolerance)
  • 1½ tsp ground coriander
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp ground cumin
  • 1 tsp garam masala powder
  • 1½ litre vegetable stock or water
  • 2 tbsp tomato purée
  • 1½ cup pearl (Israeli) couscous
  • 1 tbsp white or brown sugar
  • 3 tbsp oil
  • Salt, to taste
  • fresh coriander, chopped, optional
  1. Heat oil in a large saucepan. Sauté the onions, ginger, garlic and green chillies until the raw smell of garlic is gone, or until the onions start to brown
  2. Add turmeric, coriander, cumin, garam masala and red chilli powder and mix well
  3. Add the mixed vegetables and cook for 3-4 minutes
  4. Mix in the tomato purée and sugar. Add the vegetable stock and bring to a boil
  5. Season with salt and add the pearl couscous. Cover and simmer for 10 minutes or until the couscous is cooked. Don't overcook or it will become chewy
  6. Garnish with chopped fresh coriander and serve hot with a wedge of lemon
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