1. Bring the water to a boil in a pan. Turn off the heat. Mix in the couscous with a fork and cover the pan. Let it sit for 5 minutes. If using couscous from a box, follow the instructions provided.
2. Heat 1 to 2 tablespoons of water and the saffron until hot. Set it aside.
3. In a small skillet, heat the olive oil. When hot add the cashews, cumin seeds, ground cumin and fenugreek seeds. Remove the pan from the heat when the spices begin to brown and you smell their aroma. Place the cooked couscous in a large bowl. Gently mix the cooked spices and the oil, saffron and its water, salt and pepper into the couscous. Add the parsley, mint, green onions and lemon juice. Add more salt and pepper if needed. Garnish with a few more cashews. Serve warm or at room temperature.
- As an alternative, chopped cucumber and tomato can be added to the Alleppey Couscous recipe.
2 1/4 cup water
1 1/2 cup couscous
1 generous pinch saffron threads
3 Tbs olive oil
1/4 cup cashews, chopped
3/4 tsp cumin seeds
1/2 tsp ground cumin
1/2 tsp fenugreek seeds
1 tsp kosher salt
1/2 tsp ground black pepper
3 green onions, sliced thinly including the tops
1/4 cup mint leaves, chopped
1 bunch parsley, chopped (about 1 cup)
½ lemon, juiced
Alleppey Couscous [Indian fusion Recipe]
In hot summer months, I do not like to spend time in the kitchen cooking. Instead I look for simple flavorful foods like couscous that I can prepare without much fuss. My husband and I enjoy eating couscous with various salads for both lunch and dinner. When I created the Alleppey Couscous recipe, I decided to add some mild spices of India for a new twist on an old favorite. This Indian fusion recipe is named for a city in Kerala.