Spicy Tomato Couscous
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Couscous is a traditional staple food from North Africa, appreciated for its quick preparation and versatility. In this version, the fine semolina is combined with a flavorful tomato sauce, herbs, and oriental spices. The dish is light, satisfying, and brings Mediterranean flair to the table. With small adjustments, it can be made suitable for all three doshas according to Ayurveda.
Preparation time: 10 minutes
Cooking time: 10 minutes
Resting time: 5 minutes
Prepare with ghee and a little extra cumin or ginger to enhance warmth and digestibility.
Reduce or omit the chili, add fresh herbs like coriander to keep the dish cooling.
Spice it up with extra chili or black pepper and a squeeze of lemon to support lightness and heat.
Ingredients
150 g couscous
200 ml water or vegetable stock
2 tbsp ghee or olive oil (oil for Kapha, ghee for Vata)
2 tomatoes, finely diced
1 small onion, finely chopped
1 clove of garlic, finely chopped
1/2 tsp ground cumin
1/2 tsp paprika powder, mild
1/4 tsp chili (optional, depending on dosha)
Salt to taste
Fresh coriander or parsley, coarsely chopped
1 tbsp lemon juice (optional, particularly suitable for Kapha)
Preparation
Bring water or broth to a boil.
Place couscous in a bowl, pour hot water over it, cover, and let stand for 5 minutes.
In the meantime, heat ghee or oil in a pan.
Sauté onion and garlic until translucent.
Add diced tomatoes and sauté briefly.
Add cumin, paprika, and chili to taste, and fry briefly.
Fluff the swollen couscous with a fork and fold into the tomato mixture.
Mix everything well and add salt to taste.
Sprinkle with herbs and lemon juice (optional) and serve.
Translated with DeepL.com (free version)
Garnish with fresh coriander or parsley, serve with plain yogurt or a crisp green salad.
GRAIN DISHES