Description
Metkut is a maharashtrian spice mix with rice, chicpea, wheat, methi, white pepper, dry ginger powders. It works surprisingly well with seasoning Couscous.
Ingredients
Scale
- 1 cup Couscous (Not Instant mix)
- 2 tsp Metkut Powder
- 1 Moroccan Pickled Lemon chopped with pulp discarded
- 1 Tbsp Ghee
- 1 tsp salt
- 0.5 tsp turmeric
- 1 tsp chopped cilantro and mint
- 1 cup water for couscous
- 4 cups water for steaming
Instructions
- Heat 1 cup water with turmeric and salt
- In a large dish add this water gradually as needed rubbing the couscous in palm, rolling it out so that it gets moist and absorbs water but grains are separated
- Add between 0.5 to 1 cup of this water as needed so the grains are soaked and moist but stay separated and are not sloppy wet
- Set this couscous in a strainer on top of the steamer with the 4 cups water heated
- If you have a traditional couscous steamer no need to place a lid. Else place a light lid, forcing the steam to rise through the couscous but allow it to escape
- Steam for 30 to 40 minutes till done
- Take out in a large pot and mix in the ghee, chopped pickled lemon, herbs, metkut with a fork while fluffing the couscous
- Serve Hot on its own or with steamed/boiled vegetables or meat or with Tajine preparations
- Prep Time: 5 mins
- Cook Time: 60 mins
- Category: Entree
- Cuisine: Indian Moroccan