On one of our past trips to ASDA we came across some cous cous made from maize semolina which we have been meaning to experiment with.  Tonight we made an upma (generally made with wheat semolina) with it which tasted remarkably like normal upma but without any of the gluten.   It is safe to say based on tonight’s experiment that this ingredient is definitely going to be a part of our cupboard essentials for quick meals in the future.

What do I need to make it?

• 1 cup corn cous cous – roast over medium heat for 5 minutes
• 1 small onion chopped
• 4 green chillies slit
• 1 inch piece of ginger finely chopped
• Handful fresh curry leaves
• 1 cup of frozen corn and peas microwaved for 3 minutes
• 1/2 tsp mustard seeds
• 1 tsp split urad dahl
• 1 tsp channa dahl
• 3 tbsp ghee or oil
• Salt to taste

How much will I make?

Serves 2

How do I make it?

Heat a wok on medium heat with some ghee in it and saute the mustard seeds, urad and channa dahl till the mustard seeds start to splutter.   Then add the ginger, curry leaves and green chillies.   Saute for 30 seconds before adding the chopped onions.    Sprinkle a bit of salt to taste and cook the onions till they go translucent.    Add the microwaved corn and peas to the wok with 300 ml of boiling water.   Allow the dish to come to a boil before pouring in the cous cous.    Give the dish a good mixe,  place a lid over the wok and switch off the heat.  Wait for 5 minutes for the cous cous to absorb the water.    Once done fork through the dish to fluff up the cous cous and enjoy hot.