Tiffin Varieties‎ > ‎

Cous-cous veg upma

Wholemeal Couscous – 1 cup
Water – 2 cups
Onion – 1 (finely chopped)
Finely chopped mixed veges of your choice – 1 cup
(I used carrot, potato, cabbage & capsicum)
Salt – 1¼ teaspoon
Turmeric powder - ¼ teaspoon
Coriander leaves – 2 teaspoons (finely chopped)
Oil – 2 teaspoons
Mustard seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Fennel seeds – ½ teaspoon
Green chilli – 1 or 2 (finely chopped)
Curry leaves – 10 (finely chopped) 

Makes: 2 to 4 servings


  1. Boil the water and add to the bowl of couscous, let this sit for 15 to 20 mins.
  2. The couscous would have doubled up in volume, fluff up the soaked couscous with a fork and keep aside.
  3. Heat oil in a deep pan, add mustard seeds and allow spluttering.
  4. Add cumin seeds, fennel seeds and fry for a few seconds.
  5. Add the finely chopped green chillies and curry leaves, fry for a few seconds.
  6. Add chopped onions, salt and turmeric powder, fry until golden brown.
  7. Add the chopped veges and sprinkle a handful or two of water.
  8. Cook keeping closed for a couple of minutes stirring once in between.
  9. Once veges are cooked add the fluffed couscous and mix well.
  10. Garnish with chopped coriander leaves and serve hot with coconut chutney or any pickle of your choice.

Print Recipe

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