Couscous with pan roasted vegetables

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Hello readers! Long time no see :). After a long hiatus I am back to blogging again. It feels good to be back. I hope to be regular from now and keep bringing to you all the experiments from my kitchen.

Today’s recipe is a byproduct of one such experiments. Couscous has become a part of my regular diet, in my attempt to consume fibre and protein rich foods. Today’s recipe is inspired by one of Mumbai’s most famous street food – Pav Bhaji. Pav Bhaji is a medley of several vegetables and  a spice mix, which is eaten with dinner rolls. I bring to you today a slightly different version of this dish which can be enjoyed with couscous, quinoa, rice and/or indian flat bread.



1 1/2 cups  Couscous (Cook as per the directions on the package. I add a little 1/4 cup less water than directed on the package)

1 large red onion (sliced thin)

2 big ripe tomatoes (finely chopped)

2 cups mixed peppers – Green, red, yellow and orange (sliced)

1 cup cauliflower florets (bite sized)

1 cup carrots (sliced)

1/4 cup peas

1/4 cup corn kernels

salt to taste

2 tbsp oil

1 tsp green chillies (finely chopped)

1 tsp cumin seeds

1 tsp asafoetida

1 tsp minced garlic

2 tsp minced ginger

2 tbsp pav bhaji masala (available in indian grocery stores)

1 tbsp freshly squeezed lemon juice

fresh cilantro – for garnish (finely chopped)


  1. In a heated wok add the oil, asafoetida, cumin seeds, green chillies, ginger and garlic. Cook until the ginger and garlic are golden brown in color.
  2. Now add the onions and cook until they are translucent.
  3. No add in all the vegetables except tomatoes. Cook the vegetables until they are half done.
  4. Now add the pav bhaji masala and tomatoes. Cook for 3 – 5 minutes. Turn of the heat and add lemon juice and stir lightly.
  5. To serve, place some cooked couscous on a plate and topped it with the cooked veggies. Garnish with some fresh cilantro.


  • If you think that the dish is too dry add some water to it.

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