COUSCOUS UPMA WITH PINEAPPLE COMPOTE

Ingredients:

■ 400gm couscous, 50gm onion, 5gm curry leaves, 10gm mustard seeds, 1 whole pineapple, 1 sprig rosemary, 75gm sugar, 100gm pomegranate, 75ml almond butter, 100gm almond, 100gm cashew nuts, 100gm coriander, Salt to taste, Pepper to taste, 2 lemons

Method:

■ Soak the couscous in warm water, enough to absorb and soften it

■ Toast the nuts. Peal the pineapple and dice into uniform cubes

■ Make compote of diced pineapple, add sugar and rosemary

■ In a non-stick pan take almond butter, sauté onions, add the curry leaves and mustard seeds. Let the mustard seeds crackle

■ Add the soaked couscous. Moisten it with some water

■ Add the toasted nuts. Squeeze in the lemon, add chopped coriander and pomegranate

■ Garnish it with coriander sprig and lemon wedge

■ Serve with a dollop of pineapple compote.

Health benefit:

“An ideal breakfast option for vegans and vegetarians, the couscous upma is our take on the traditional breakfast dish of South India. Made in western style, this one has couscous replacing the gluten-rich semolina and is served with pineapple compote that brings out the flavours in a better manner,” says chef Kedar Bobde, Indigo Deli.