Lemon coriander couscous recipe under 15 mins is so flavorful, so south Indian. Learn how to cook couscous to suit south Indian taste buds.
Even though I have been hearing, seeing couscous for few years, was not sure what it is and how it tastes. Couple of times even Vj asked me if I wanted to buy and try but just skipped. Later last year when I had Veg bowl form Stuff’d I had this couscous and liked it. It was neutral in the salad and had not much distinct flavor or taste in it so started liking it.
During this week’s grocery visit, we saw a pack of couscous that is like a ready mix. It was lemon coriander couscous mix. Next to it was a pack of Tesco Couscous. So I thought let me buy Couscous and try that lemon coriander by myself by looking for recipes online. After browsing few, I thought I will make our own south Indian lemon rice style couscous.
Super easy, simple and perfect to suit my taste buds. When I finished shooting, clicking and tasted some, it was really flavourful.
So what is couscous? If you are new, this couscous is made from Durum wheat (hardest type of wheat). It is already cooked/ processed, so it is easy to cook (say for example just like poha/ aval). Look for Durum wheat couscous while buying.
How is couscous different from semolilna/ rava? Semolina or rava is raw and it is simply cream of wheat. Couscous is a cooked version, which is rolled/ processed through several steps like steaming, rolling in flour and sieving etc. Result, we can easily prepare/ cook and fluffy results.
The couscous cooking instructions will be given in the package itself. Mine says, soak 4 parts couscous, 5 parts hot water until everything is absorbed. That is if you take 4 tablespoon (or a small cup) of couscous, add 5 tablespoon (same cup) of hot boiling water. Fluff and use in your recipe.
Lemon coriander couscous | South Indian couscous recipe
- ½ cup couscous
- ¾ cup water approx. refer notes
- 1 tablespoon lemon juice
- 2 to 3 tablespoon coriander leaves
- ¼ teaspoon turmeric
- Salt as needed
- 1 tablespoon sesame oil
- ½ teaspoon Mustard
- ½ teaspoon chana dal
- ½ teaspoon urad dal
- 1 teaspoon ginger julienne
- 2 green chilli slit
- ⅛ teaspoon asafoetida
- 8 curry leaves
- Heat a small pan with oil, when hot, splutter mustard.
- Add the dals, fry until golden crisp. Sprinkle asafoetida.
- In goes slit green chilli, ginger and curry leaves. Give a quick stir. Switch off the flame.
- Add turmeric and mix well. Set aside.
- Take couscous in a bowl with tight lid.
- Boil water well.
- Add required salt, lemon juice and the tempered items along with the oil, to couscous.
- Mix well and close it tightly. Wait for 10 mins or until all the water completely absorbed. Fluff and mix well to serve.
- You can add peanuts or some vegetables to make it more nutritious.
- Please follow the instructions in the package you buy for accurate measurements.
- I used little less than ¾ cup water(may be reserved 2 tablespoon water)
How to make south Indian lemon coriander couscous:
- Heat a small pan with oil, when hot, splutter mustard. Add the dals, fry until golden crisp. Sprinkle asafoetida.
- In goes slit green chilli, ginger and curry leaves. Give a quick stir. Switch off the flame. Add turmeric and mix well. Set aside.
- Take couscous in a bowl with tight lid. Boil water well. Add to couscous.
- Add required salt, tempered items, lemon juice to couscous.
- Mix well and close it tightly. Wait for 10 mins or until all the water completely absorbed.
- Fluff and mix well to serve.