Saturday, January 7, 2012

Bulgur Wheat (Couscous) Salad

International Vegetarian Salad Special
Middle Eastern Cuisine- Moroccan Cuisine
Bulgur Wheat (Couscous) Salad
Serves 2

Bulgur Wheat (Couscous)- 1 Cup
Maggi Vegetable Stock Tablet- 1 No.
 Courgette/Zucchini- 1, Diced
Red Bell Pepper- 1 Small, Finely Chopped
Yellow Bell Pepper- 1 Small, Finely Chopped

Onion-1 Small, Finely Chopped
Apricots- 4 No’s, Sliced
Salt- To Taste
Extra Virgin Olive Oil-
Chilli Flakes-
Organic Black Pepper- 
Fresh Mint Leaves- Roughly Chopped
Fresh Coriander Leaves- Roughly Chopped
Fresh Lemon Juice-

Boil Water in a Deep Bottomed Pot
Add the Vegetable Stock Tablet & Mix Well till it dissolves
Add Couscous, Cover & Cook till Al Dente
Check the Couscous with a Fork to see if done
Remove from Heat, Drain, Put in a Salad Mixing Bowl, Fluff it with the Fork & Keep Aside
In another Non Stick Sauce Pan, Heat Olive Oil
Add Spring Onion, Zucchini, Apricot & Saute on Medium Flame 
 Add Red Bell Pepper, Yellow Bell Pepper, Freshly Crushed Black Pepper, Salt & Sauté for Few Minutes 
Remove from Heat & Add these Vegetables in the Drained Couscous
Sprinkle Olive Oil, Mint Leaves, Coriander Leaves, Lemon Juice & Mix Well
Serve Immediately!


Semolina becomes Couscous after it is Steamed & Turns Fluffy
Pick up Instant Par Cooked Couscous that is readily available in the Market as it is Quick to Make
The Cooked Couscous can be kept Refrigerated for up to a Week & can be served Hot/Cold
There are various combinations of Flavours to use with Couscous, so instead of using Butter to Seal the Grain, Extra Virgin Olive Oil or Smen (Moroccan Aged Butter) can be used

If Vegetable Stock isn’t available, boil the Couscous in Water, Season with Salt & Cook till Al Dente

Dry Fruits like Apricots add a Sweet Flavour to this Salad
Can Add 2 Finely Chopped Spring Onion, 1 Diced Yellow Zucchini 
The Vegetables should be just Tossed & avoid Overcooking 

Feel free to share your views & do let us know how this one turned out :)

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