Couscous Pulao: An Israeli Indian Fusion

Ever since I tasted the Israeli couscous at Trader Joe's a year ago, I have been making them more often. Sometimes I try out new flavors with it apart from the recipe on the back of the box. For dinner I used the couscous with Indian spices and made a nut and fruit garnished pulao. Apart from the added flavors, I must say that I am very fond of the couscous, tapioca and quinoa textures and always love to create new dishes with them. What I love about this pulao  is that, it has a crunch from the nuts, a sweetness from the raisins, a salty and spicy taste from the couscous which comes together in perfect harmony.

Gadgets:
Cutting Board
Knife
Heavy bottom pan
Measuring cups and spoons
Spatula

Ingredients:
Israeli Couscous - 1 1/2 cups
Vegetable Broth - 1 3/4 cup
Onion - 1
Ginger - 1 inch
Garlic Powder - 1/2 tsp
Mint Leaves - 1/4 cup chopped
Turmeric Powder - 1/4 tsp
Cinnamon - 1 inch stick
Cloves - 3
Cardamom Pods - 2
Salt
Chilli Powder - 1/2 tsp
Pepper Powder - 1/4 tsp
Almonds - 1/2 cup
Slithered Raisins - 1/4 cup
Butter - 2 tbsp
Olive Oil - 1 tbsp

Preparation:

1. Heat the heavy bottom vessel with 1 tbsp of butter. Lightly roast the almonds and remove it from the pan and place in a bowl.

2. Add another tbsp of butter, olive oil and diced onions to the pan and cook the onions until it turns transparent. Add the ginger, garlic powder, cloves, cinnamon, cardamon, mint, turmeric powder, chilli powder, salt and pepper and cook until all the flavors are infused.

3. Add the couscous and roast it until it looks slightly toasted. Add the vegetable broth and raisins, turn the flame to med low, cover and cook until all the liquid is absorbed.

4. Serve with warm as a part of a meal or you can feast on the couscous alone like I did.