Couscous Bhel
Couscous Bhel is a fun spring/summer time fusion recipe which is so easy to make and so delicious. This recipe is inspired by the popular Indian dish Jowar bhel using couscous instead as that is easily available. This is also healthy as couscous is a great source of fibre. A delicious appetiser/snack to make and its great for get togethers. Just keep everything ready, mix and serve! Its super fresh and light and so full of flavor. This recipe is also vegan!
Happy Cooking!
Servings: 6-8 servings
Prep Time: 10-15 mins
Cooking Time: 10 mins
Total Time: 30 mins
Ingredients:
1 cup Pearl couscous; boiled
1/4 cup finely chopped red Onions
2.5-3 tbsp chopped Tomato
2-3 tbsp Pomergranate
1/4-1/3 cup Sev
2.5-4 tbsp Tamarind chutney as per taste
2-3 tbsp Corriander chutney as per taste
1 tbsp lemon juice
1 tbsp chaat masala
2-3 tbsp sev to garnish
2-3 tbsp chopped coriander to garnish
Directions:
Boil Couscous and keep aside. I boiled 1 cup couscous with 1.75 cups water and a 1 tsp of salt. Gave it a stir from time to time. It took about 7-10 mins to boil. Drain and let it air dry.
Once the couscous has mostly dried, add the chopped onions, tomatoes, sev, lemon juice, chutneys, pomegranate and chaat masala and mix.
Serve immediately garnished with chopped coriander and sev.
Notes/Tips:
Use pearl couscous as they stay separate when cooked. You can boil and keep from before.
Serve IMMEDIATELY! It will get soggy and won’t be enjoyable.
Use sev or ideally use lemon pepper sev for the best flavor.
Chaat masala has salt so you don’t need additional salt. Add salt as per taste if needed.
You can use soaked and boiled sabudana if you don’t get couscous.
