Couscous Khichadi, An Indian style recipe which is one of the easiest, fastest, most versatile side dishes you can make.
Khichadi is an Indian dish, a mix of rice and lentils cooked together. Many countries have this dish with different items, sometimes leftover items mixed with rice. Once you know what you want to add, you can create it how you like it.
Couscous is a North African dish made from tiny steamed balls of semolina and durum wheat flour. Couscous looks like a grain, but it's a pasta type that is used as a substitute for rice which can cut down the calories. It's one of the easiest, fastest, most versatile side dishes you can make. And it's incredibly excellent with stews or saucy main dishes.
There are wide varieties and brands of couscous on the market. Different brands may give various measurements of water to cook it in. I use plain regular couscous and generally used one-and-half-time water, which seems to work.
I also add onions, chickpeas, potatoes, beans and many spices.
Boil water and when boiling starts, ad a tablespoon of oil and couscous, just stir to mix, and cook couscous at medium heat. In the meantime chop onions and cut the potatoes, and beans. Keep the tomato paste ready along with the spices.
Heat the other 2 tablespoons of oil in a skillet, add the chopped onions, potatoes, and green beans. Saute at medium/low heat and gently stir to make sure the vegetables are cooked. Add all the spices and mix gently.
It may take about the same time as it takes to cook couscous.
Keep checking the couscous. It takes about 7 to 10 minutes to cook couscous. When there is very little water left, take the pot off the stove and cover it. Let the couscous rest for about 3 to 5 minutes and add the cooked couscous to the vegetables.