"CousCous Tossed With Veggie and Mushroom"

it took me the whole morning to think of what should i break my fast with later. i seriously really didn't know what to cook for my evening meal. i had something in mind this morning but at that moment, liur ku nada kan makan atu... so yeah, fikir punya fikir, finally i decided to make couscouslah... i said to self, "i've never tried this even once, so might as well attempt at cooking it lah". so here it is, couscous toss with veggie and mushroom. oklah couscous ani... if i added salt, msg, fennel seeds and cumin seeds tadi, berasa lagi lah but i didn't, instead i just seasoned it with white pepper and vegeta chicken stock. i think it is best served with beef or chicken curry but i'm happy to have it with BBQ parsley chicken breast (see previous post for recipe: BBQ Parsley Chicken Wrap)

so here goes the couscous... add 1/2 cup water to a pot and bring it to a boil. season with white pepper. keep aside for a while. then, add 1/2 cup san remo couscous to the boiling water. give it a stir and cover the pot for 3 minutes. heat the pot again over low heat to separate the grain. or if it's too complicated, simply, just follow the instructions on the packet. you can add turmeric powder to give it a bit of a yellowish colour but i didn't as i forgot to put!

heat 1-2 tablespoons of olive oil in a pot over high heat. throw in 1 clove chopped garlic, 1/4 chopped red onion, 3 cloves, 1 cardamon seed and 1/2 cinnamon quill. give it a constant stir-fry till golden brown. then, drizzle it with white pepper and vegeta chicken stock to taste. chuck in mushroom and blended red chilli (just a little). continue stir-frying. then add diced/chopped carrot, zucchini, red capsicum, celery stalk, and corn kernel to a pot followed by cooked couscous, and stir to toss. finally, stir through spinah until just wilted. after removing from heat, sprinkle some parsley flakes and chopped coriander leaves, to garnish.

that's the healthy couscous recipe for people on a diet but those who just want to maintain weight, i personally think you can give a variety by seasoning it with (kinda a repetition of what was said earlier), salt, msg, fennel seeds, cumin seeds, and whatever sauces you wanna put in. i'm sure it will be more scrumptious and full of taste. just a reminder, it's the veggies that make a dish look more appetizing (and healthy too), and if you have tossed the correct combination of veggies besides right, healthy seasonings and garnishes, you'll get a good taste... wah!!! banarkah tu aku ah... but hey... as for myself, i reckon it's true ah from what i've experienced so far...

...inda payah rasa, cium bau saja... - "master chef" BB