Masala Couscous Pulao Recipe

Couscous is a staple of North African cuisine and is a dish of steamed balls of semolina usually served with stew on top. Traditional couscous is prepared with semolina, but in recent days, it is prepared with wheat and barley. Coarsely ground wheat is moistened, rolled into small balls and dusted off with wheat flour.  Couscous, Onion, Ginger Garlic Paste, Carrots (Gajjar), Green peas (Matar), Red Chilli powder, Coriander Powder (Dhania), Garam masala powder, Mint Leaves (Pudina), Bay leaf (tej patta), Cloves (Laung), Cinnamon Stick (Dalchini), Oil, Salt, Coriander (Dhania) Leaves   400 grams Couscous 1 Onion , thinly sliced 1 tablespoon Ginger Garlic Paste 1/2 cup Carrots (Gajjar) , chopped 1/2 cup Green peas (Matar) 1 teaspoon Red Chilli powder 1 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Garam masala powder Mint Leaves (Pudina) , few 1 Bay leaf (tej patta) 3 Cloves (Laung) 1 inch Cinnamon Stick (Dalchini) Oil , as required Salt , to taste Coriander (Dhania) Leaves , few to garnish, chopped     15   30     To begin making the Masala Couscous Pulao recipe, firstly heat oil in a heavy bottomed pan. Add cinnamon stick, cloves and bay leaf and saute for atleast 30 seconds.Add sliced onions and cook until they become soft and transparent.Add ginger garlic paste and saute for 2 minutes. Add vegetables, red chili powder, coriander powder, garam masala powder, salt and saute for 5 minutes more.Add 4 cups of water and allow the mixture to boil. One the water starts boiling, add mint leaves and couscous.Simmer the flame and cook until the water is completely absorbed If couscous is not yet cooked, add a cup of hot water.Garnish with chopped coriander and it is ready to be served.Serve Masala Couscous Pulao with Beetroot Raita, Lauki Raita or any other raita of your choice. A roasted papad will add a crunch to this meal.