Vegetable Couscous Pulao |

Vegetable Couscous Pulao

Couscous is a Berber dish of semolina traditionally served with a meat or vegetable stew and it is staple food among the people Algeria, Morocco, Tunisia and even Africa. Couscous is like little pasta it does not have it own taste but mingle very well with different veggies, spices and sauce. It can be prepared in minutes and it provides plenty of taste and nourishment so it is gaining popularity all over the world.

Traditionally the process of preparing couscous is to steam it but today we will try a fusion style. We will cook couscous with Indian spices. This vegetable couscous pulao is a quick, convenient and a delectable dish.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Vegetable Couscous Pulao Ingredients

Vegetable Couscous Pulao Ingredients

Vegetable Couscous Pulao Ingredients

  • 250g plain couscous
  • ¼ cup thin sliced baby corn
  • ¼ cup sliced carrot
  • ¼ cup chopped French beans
  • ½ cup chopped red, green, yellow bell pepper
  • ¼ cup chopped tomato
  • 1 tsp julienned Ginger
  • 1 chopped green chilly
  • 2 bay leaves (tej patta)
  • ½ tsp red chilly powder
  • Whole grarm masala 4 cloves, ½ inch cinnamon , 2 cardamom
  • ½ tsp whole cumin seed
  • 1 tsp ghee (clarified butter)
  • 1/8 tsp garam masala powder
  • Hing 2 pinch
  • 2 tsp lemon juice
  • 2-3 tsp vegetable oil
  • Fresh chopped coriander handful
  • 1 tsp Sugar or to taste
  • Salt to taste

Vegetable Couscous Pulao Cooking Method

Fry bay leaves, whole gram masala and other ingredients

Fry bay leaves, whole gram masala and other ingredients

Vegetable Couscous Pulao - Couscous Cooking

Vegetable Couscous Pulao – Couscous Cooking

  1. Take a sauce pan and pour 6 to 7 cups of water. As the water starts to boil add bay leaves, whole gram masala, hing, ½  teaspoon of salt, one teaspoon of oil, chopped beans , carrots, baby corn and couscous.
  2. When you buy the couscous  make sure what type you are buying because traditional couscous take longer time to cook than the instant one. If you have taken the instant one then cook as per package instruction but if you have taken the traditional one then cook it for 8 to 10 minutes.
  3. Then drain the excess water and  then gently fluff with a fork .
  4. Now on a pan heat oil. Add the whole cumin seed as it starts to splutter, add ginger and the bell peppers and chopped tomatoes stir for a minute. Add cumin powder, chopped green chilly, red chilly powder stir for few second then add the couscous with veggies.
  5. Add sugar, ghee and garam masala.
  6. Adjust seasoning. Mix the whole thing with soft hands.
  7. End up adding lemon juice and garnish with freshly chopped coriander.
Vegetable Couscous Pulao

Vegetable Couscous Pulao

Your mouthwatering colorful vegetable couscous pulao is ready.

Serve hot with any kind of raita of your choice.

Narkel Pulao Recipe

Pulao is an Indian Rice preparation. Narkel Pulao is one of such typical Indian Rice Recipe that have evolved and modified with time. This usually served as main course.

Preparation Time: 5 minutes (excluding soaking time)
Cooking Time: 10 minutes
Serves: 2


  • 500gm Basmati rice boiled in water
  • 1 cup of Coconut scraped
  • 1 teaspoon of Bulir dal (soaked in water for 4-5 hours) also known as Black gram
  • 1/2 teaspoon of Cholar dal (soaked in water for 4-5 hours) also known as Bengal gram
  • 1/2 teaspoon of mustard
  • Some peanuts
  • Curry leaves
  • 12 pieces of Cashews
  • Salt and Sugar to taste
  • 2 tablespoon of sunflower oil


1. In a frying pan pour in the oil and heat it.

2. Add mustard, curry leaves, Cholar dal and Peanuts.

3. Fry them until it gets golden brown.

4. Add coconut scrap and stir it for few minutes.

5. Add the rice and mix it well with rest of the mixture in the pan.

6. Add salt and sugar to taste

7. Cover the pan with lid and keep it in simmer for a while.

8. Add cashew and mix it well.

9. Sever hot with lemon prickle