• Cous Cous,Olive Oil,Ginger,Onion,Garlic,Black Salt,Cumin seeds,Zeera Powder,Dhania Powder,Garmam Masala,Curd,
• Olive Oil
• Onion
• GInger
• Garlic

Recipe Steps:

• 1. Prepare Cous Cous by boiling one cup of water, add two table spoons of Olive Oil and a dash of black salt to taste.
• 2. When the water is boiling, add half a packet of Cous Cous so that the water is completely covering the cous cous, cover and let it simmer for 5 minutes over a slow fire.
• 3. After 4 minutes, lift the lid and slowly turn the Cous Cous around with a fork and put the lid back again to simmer over a slow fire for another 5 more minutes. The Cous Cous should be fluffy and each grain should be distinctively seen, switch off the gas, Prepare the masala by grinding one green chili, two onions, five pods of garlic,200 grams of ginger and half a tomato, to a smooth paste in a grinder.
• 4. Soak the pre-cut vegetables of your choice or cottage cheese or whatever you wish to add in a marinade of yogurt, half a tea spoon of turmeric, a dash of black salt and mix the ingredients thoroughly, cover and set aside to rest for 15 minutes, cover and set aside.
• 5. Heat some olive oil in a non-stick pan and pour the contents of the grinder to the pan. Sauté the masala over a slow fire for 20 minutes until it starts turning light brown. Add half a tea spoon of turmeric powder, half a tea spoon of garam masla,half a tea spoon of coriander powder, a tea spoon of Kasturi Methi,a dash of chili powder, half a tea spoon of Zeera Powder and sauté it well for another 10 minutes. Now add the marinated vegetables into the fried masala and sauté for another 5 minutes, once the masala looks cooked, slowly add the cous cous into the fried masala, taking care to slowly turn the cous cous around so that the entire salad is coated with the masala but taking care that the cous cous is not lumpy or soggy. 6. Cover and reduce the flame, let it cook for another 5 minutes, switch off the fire and garnish well with freshly cut coriander.