Couscous, Beans, Spinach & Eggs

This platter is comforting, filling and nutritious.

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.


  • 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


  • 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

By Sid Khullar

Sid Khullar is a wellness coach who works with different aspects of lifestyle change towards the accomplishment of goals such as weight loss and blood sugar management among other health situations that require the presence of specialised, precise diets and lifestyle change. His methods address aspects of food, nutrition and the mind.