Couscous, Beans, Spinach & Eggs

After a walk in the morning, Indu and I like sitting out in the balcony, watch the sun come up, sip tea and share breakfast. Sometimes, a groggy, bleary-eyed Cherie joins us.

I’m experimenting with a rajma-galauti kebab recipe, and had a pile of boiled rajma (kidney beans) available. Starting from there, this platter came together, with spinach pancakes, some spiced up couscous and a bit of hot, green chutney to bring it all together.

The pancakes were really soft, softer than I thought they’d be. Parathas make me lethargic and I tend to avoid them as beloved as they are though a bit of carb indulgence on a weekend is nice.

Ingredients:

  • Pancakes
    • Spinach, blanched and pureed, 1 cup
    • Flour, any – besan (chickpea), whole wheat, maida, 2 tbsp
    • Eggs, beaten, 2 nos
  • Couscous
    • Couscous, cooked in salted water, 50gm
    • Onions, chopped
    • Coriander, chopped
    • Garam masala, per taste
    • Olive oil, extra virgin, per taste. Go easy.
  • Rajma, boiled
  • Olives, bottled
  • Green chutney
    • Coriander, garlic, ginger, onion, green chillies, lemon juice

Method:

  • Pancakes: Mix the lot, adjusting for consistency. Pour on to a pan, cover and let the top side steam. They’re prettier this way.
  • Couscous: Mix the lot, adjust seasoning.
  • Chutney: Blend the lot, adjusting for personal taste. We went heavy on the garlic, choosing a somewhat coarse texture.
  • Assemble and serve

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.