Indian Spiced Mango Couscous Pudding Recipes

SPICED MANGO LASSI

Steps:

• Combine yogurt, mango chunks, mango juice, honey, vanilla extract, ground cardamom, ground cinnamon, and ground ginger in a blender; process until liquefied.

COCONUT COUSCOUS PUDDING

Steps:

• Place couscous and coconut in bowl.
• Pour over 1 1/2 cups boiling water, stir well.
• Cover and stand five minutes.
• In a pot place cornflour, spices,milk and syrup.
• Whisk to combine and cook over moderate heat.
• Stir constantly till mixture thickens.
• Add couscous, mix well.
• Spoon into serving dishes, cool 30 minutes till set.
• Serve with yoghurt.

INDIAN SPICED VEGETABLE AND COUSCOUS POT

Steps:

• Heat a deep nonstick skillet or pot (choose one that has a tightfitting lid) over medium-high heat with the EVOO. When the EVOO ripples, stir in the ginger, cumin, red pepper flakes, and garlic, then add the cauliflower. Stir and sear the cauliflower, caramelizing it at the edges, 2 or 3 minutes, then push it to the side of the pan. Add the eggplant and onion and let them sit for 3 minutes or so; they will caramelize bit as well at their edges. Toss to combine the vegetables and add the chickpeas. In a small dish mix the coriander, turmeric, allspice, and salt. Stir in the spices and chicken stock and combine well. Bring the stock up to a bubble, 1 minute. Stir in the couscous and place a lid on the pan. Turn the heat off and let the pot stand for 5 minutes, covered. Remove the lid and fluff the mixture with a fork. Top each portion liberally with either torn or shredded basil or chopped cilantro.

MANGO SALSA COUSCOUS

Steps:

• Bring water to a boil in a 2-quart saucepan; stir in couscous, mango, salsa, cumin, and curry powder. Cover, reduce heat, and simmer until water is absorbed, about 2 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving.