Ruby Couscous

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Ruby Couscous Recipe

Beetroot-pearl-couscous-salad-1024x683

By Monish Gujral Published: August 13, 2018

    Ingredients

    Instructions

    1. Soak the couscous in a warm water for 30mins.
    2. Drain and set aside.
    3. In a pan caramelise onions with 1tsp olive oil and 1tsp brown sugar.
    4. Make a puree out of the par boiled beetroot.
    5. Add the puree to the pan along with other ingredients except for the parsley and feta.
    6. Remove from the pan and pour in a serving dish.
    7. Garnish with feta and parsley.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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