Carrot Couscous Recipe – Quick Indian-Spiced Vegetable Side Dish

Last Updated on 2 months by Neha Deshmukh

Carrot Couscous Recipe – Quick Indian-Spiced Vegetable Side Dish

Introduction

Hey everyone! I’m always on the lookout for quick, flavorful side dishes, and this Carrot Couscous is a total winner. It’s light, bright, and packed with that lovely Indian spice blend we all adore. I first made this when I needed something fast to go with dal and roti, and it’s been a regular in my kitchen ever since. It’s seriously so easy, you’ll wonder why you haven’t been making it all along!

Why You’ll Love This Recipe

This recipe is perfect for busy weeknights. It comes together in under 30 minutes, and requires minimal effort. Plus, it’s a fantastic way to sneak in some extra veggies! The Indian-inspired tempering (or tadka as we call it) gives it a wonderfully aromatic and comforting flavor. It’s a little different from your usual rice or quinoa side, and I promise it’ll become a new favorite.

Ingredients

Here’s what you’ll need to make this delicious Carrot Couscous:

• ½ cup Couscous (approximately 100g)
• 1 cup Water (240ml)
• ¼ tsp Salt (approximately 1.5g)
• 1 tbsp Oil (15ml)
• 1 tsp Mustard seeds (approximately 5g)
• 1 tsp Cumin seeds (approximately 5g)
• 1 sprig Curry leaves (about 8-10 leaves)
• 1 inch piece Ginger, finely chopped (approximately 10g)
• 2 slit Green chillies
• 1 big or 2 medium Carrot, chopped (approximately 150g)
• 2 tbsp Roasted peanuts or cashew nuts (approximately 15g)
• ¼ tsp Turmeric powder (approximately 1g)
• Salt to taste
• As needed Fresh lemon juice (about 1 tbsp)
• 1 tbsp Fresh Coriander leaves, chopped (approximately 5g)

Ingredient Notes

Let’s talk ingredients! Couscous might seem unusual in Indian cooking, but it’s surprisingly versatile. It absorbs flavors beautifully and offers a lovely texture. Traditionally, we use rice or roti as staples, but couscous is a fantastic, quicker alternative.

The tadka – that mustard seed and cumin seed tempering – is the heart of this dish. It’s a technique used all over India, but the spices used can vary regionally. In South India, you’ll often find more curry leaves and sometimes dried red chilies.

And about those nuts… I love using roasted peanuts for a slightly rustic flavor and crunch. But cashews add a touch of richness if you’re feeling fancy! Feel free to use whichever you prefer – or even a mix. Roasting them really brings out their flavor, so don’t skip that step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 1 cup of water to a rolling boil. Add ¼ teaspoon of salt and pour it over the couscous. Mix well, cover, and let it sit for about 15 minutes. This allows the couscous to absorb all that lovely water and become nice and fluffy.
2. While the couscous is resting, finely chop your ginger and carrots. Having everything prepped makes the cooking process so much smoother.
3. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s how you know they’re ready to release their flavor! Then, add the cumin seeds and sauté for just a few seconds until fragrant.
4. Add the curry leaves, chopped ginger, slit green chilies, chopped carrots, roasted peanuts, and turmeric powder. Sauté until the carrots are tender but still have a little bite – about 5-7 minutes.
5. Stir in the lemon juice and salt to taste. Give it a good mix and then remove the pan from the heat.
6. Fluff the couscous with a fork. This separates the grains and makes it light and airy. Add the fluffed couscous to the pan with the tempered carrots and mix thoroughly to coat everything with that delicious seasoning.
7. Finally, garnish with chopped coriander leaves and serve hot!

Expert Tips

• Don’t overcook the carrots! You want them to retain a little crunch.
• Make sure the oil is hot before adding the mustard seeds. Otherwise, they won’t splutter properly.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Couscous is made from semolina, which contains gluten. For a gluten-free version, substitute the couscous with quinoa or millet.
• Spice Level Adjustment: If you like things mild, reduce or omit the green chilies. For a spicier kick, add a pinch of red chili powder along with the turmeric. My friend, Priya, loves to add a finely chopped Serrano pepper!
• Festival Adaptations: During Navratri or Vrat (fasting periods), you can skip the cumin seeds and peanuts/cashews to make this dish vrat-friendly.

Serving Suggestions

This Carrot Couscous is incredibly versatile. It’s fantastic as a side dish with dal and roti, or alongside a simple vegetable curry. It’s also lovely served with grilled chicken or fish. I sometimes enjoy it on its own as a light lunch!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. It might dry out a little, so add a splash of water or lemon juice when reheating.

FAQs

• Is this dish better served warm or cold? I personally prefer it warm, as the flavors are more vibrant. But it’s also delicious cold, especially as a salad!
• Can I use a different vegetable instead of carrots? Absolutely! Peas, beans, or even bell peppers would work beautifully.
• What is the best way to roast the peanuts/cashews? You can dry roast them in a pan over medium heat for about 5-7 minutes, stirring frequently, until golden brown and fragrant. Or, bake them in the oven at 350°F (175°C) for 8-10 minutes.
• Can I make this ahead of time? You can prepare the couscous and temper the vegetables separately ahead of time. Then, just combine them when you’re ready to serve.
• What is the significance of the mustard seed tempering (tadka) in Indian cuisine? The tadka is a fundamental technique in Indian cooking. It’s believed to awaken the flavors of the spices and create a more aromatic and flavorful dish. It also aids in digestion!