Paneer Couscous Recipe- Apple, Pineapple & Nut Delight

Last Updated on 4 months by Neha Deshmukh

Paneer Couscous Recipe – Apple, Pineapple & Nut Delight

Hello friends! Today, I’m sharing a recipe that’s a little different, a little unexpected, and totally delicious. This Paneer Couscous with Apple, Pineapple & Nuts is a delightful mix of sweet and savory, and it’s become a real favorite in my kitchen. I first made this when I was looking for something a bit lighter than a traditional paneer dish, and it’s been a hit ever since! It’s surprisingly easy to make, and the flavors are just… wow. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average Indian dish, but trust me, it’s worth a try! It’s a beautiful blend of textures – fluffy couscous, soft paneer, crunchy nuts, and juicy fruits. The subtle sweetness from the fruits and saffron is perfectly balanced by the savory spices. It’s a fantastic option for a quick weeknight meal, a light lunch, or even a festive brunch. Plus, it’s a great way to introduce someone to the wonderful world of Indian flavors in a gentle way.

Ingredients

Here’s what you’ll need to make this amazing Paneer Couscous:

• ½ cup Couscous
• 2 tsp Sugar
• 4-5 Saffron strands
• ½ cup Milk
• ½ cup Water
• Salt to taste
• 2 tsp Ghee
• 10-15 Almonds, chopped
• 10-15 Pistachios, chopped
• 10-15 Cashew nuts, chopped
• 20 Raisins
• ½ cup Apple, chopped
• ½ cup Pineapple, chopped
• ⅓ cup Pomegranate seeds
• 10 Paneer cubes
• 1 tbsp Butter
• 2 Cloves
• 1 Cardamom
• 1 Cinnamon stick (1 inch)
• 1 Green Chilli, slit
• 1 tbsp Fried Onions (optional)
• 1 tbsp Coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients! Couscous is a North African staple, but it’s become increasingly popular in Indian cuisine, especially for its quick cooking time and light texture. You can find it in most supermarkets.

Saffron, oh saffron! A little goes a long way. It adds a beautiful color and a delicate floral aroma. Don’t skip it if you can help it – it really elevates the dish.

Ghee is essential for that authentic Indian flavor. It adds a richness that butter just can’t match. But if you’re out, butter works in a pinch!

And the fruit combination? Don’t be afraid to experiment! The apple and pineapple provide a lovely sweetness and tanginess that complements the paneer and spices beautifully. You’ll often find sweet couscous preparations across India, especially during festivals, but this savory-sweet twist is something special.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those nuts and raisins ready. Heat 1 tsp of ghee in a pan and fry the almonds, pistachios, and cashews until they turn golden brown. Set them aside. Then, fry the raisins in another ½ tsp of ghee until they puff up. Keep them aside too.
2. Now, chop your apple and pineapple into small pieces. Prepare the pomegranate seeds. And cube the paneer – about 10 cubes should do nicely. Fry the paneer in ½ tsp of ghee until it’s lightly browned. Don’t overcook it, we want it to stay soft!
3. In a bowl, combine the couscous and sugar. Soak the saffron strands in 1 tbsp of warm milk. This will help release their color and flavor.
4. In a saucepan, boil ½ cup of milk and ½ cup of water. Once boiling, pour it over the couscous mixture. Add the saffron milk, cover the bowl, and let it sit for 10-15 minutes. This allows the couscous to absorb the liquid and become fluffy.
5. After soaking, fluff the couscous with a fork.
6. Heat the butter in a pan. Add the cloves, cinnamon stick, and cardamom. Sauté for about 30 seconds until fragrant. Then, add the slit green chilli and sauté for another few seconds.
7. Add the fluffed couscous and salt to the pan. Mix well until everything is coated with the buttery spice mixture.
8. Turn off the heat. Now, gently add the fried nuts, raisins, paneer, and chopped fruits. Combine everything carefully, making sure not to break the paneer.
9. Garnish with chopped coriander leaves and fried onions (if using). Serve warm or with your favorite gravy!

Expert Tips

• Don’t overcrowd the pan when frying the paneer. Fry it in batches to ensure it browns evenly.
• If you don’t have time to fry the nuts, you can use them raw, but frying them really enhances their flavor.
• Taste the couscous before serving and adjust the salt as needed.

Variations

• My family loves to add a handful of golden raisins for extra sweetness.
• For a richer flavor, you can use full-fat milk and add a dollop of cream at the end.
• My friend, Priya, always adds a sprinkle of garam masala for an extra layer of warmth.

Vegan Adaptation

To make this dish vegan, simply substitute the ghee and butter with vegan butter or oil. Also, ensure your paneer is replaced with a vegan paneer alternative or tofu.

Gluten-Free Adaptation

Couscous is traditionally made from semolina, which contains gluten. However, you can find gluten-free couscous made from rice or other gluten-free grains. Just double-check the packaging to ensure it’s certified gluten-free.

Spice Level Adjustment

If you’re sensitive to spice, reduce the amount of green chilli or remove the seeds before adding it to the pan. You can also omit it altogether.

Festival Adaptations

This recipe can be adapted for festive occasions! For Eid or Diwali, you could add a touch more sugar and some rose water for a sweeter, more aromatic dish.

Serving Suggestions

This Paneer Couscous is delicious on its own, but it’s even better with a side of raita or a flavorful gravy. A simple tomato-based gravy or a creamy cashew gravy would be perfect.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Is this dish best served warm or cold?

It’s best served warm, but it’s also quite tasty at room temperature.

Can I use a different type of fruit in this recipe?

Absolutely! Feel free to experiment with other fruits like mangoes, peaches, or even grapes.

What is the best way to fry paneer so it stays soft?

Fry the paneer over medium heat and don’t overcook it. Frying it in batches also helps.

Can I prepare the couscous ahead of time?

Yes, you can prepare the couscous ahead of time and store it in the refrigerator. Just fluff it with a fork before adding it to the pan.

What can I serve with Paneer Couscous to make it a complete meal?

Raita, a side of gravy, or a simple salad would make it a complete and satisfying meal.