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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Vinod Kumar Country Club Hotel, Dubai. as close as i could get with conversion Ingredients:
4 tablespoons butter |
1/2 teaspoon garam masala |
1/2 bay leaf |
1/2 cup onion, chopped |
1 (15 ounce) can chickpeas, drained |
1 garlic clove, crushed |
1/2 teaspoon ginger, crushed |
1 teaspoon olive oil |
1 cup couscous, dry medium |
2 cups chicken broth |
1 tablespoon coriander leaves, chopped |
Directions:
1. Heat butter; add garam masala, bay leaf, and onion.
2. Cook until golden brown. Take out some onion for garnish.
3. Add the drained chickpeas, garlic, ginger, and olive oil.
4. Fry for 4 minutes.
5. Add couscous and stir-fry.
6. Add chicken broth.
7. Let the couscous boil until the liquid reduces.
8. Cover and simmer on low heat for 10 minutes.
9. Remove from heat let stand 5 minutes.
10. Fluff with fork.
11. Garnish with chopped coriander and reserved fried onions.
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