Couscous Paneer & Vegetable Pulao
This Couscous Vegetable Pulao is a delicious and healthy dish that is perfect for an IBS patient. It is made with low FODMAP vegetables like carrot, broccoli, and cabbage, making it suitable for people with IBS. It is also gluten-free, vegan, and low in spices, which makes it a safe option for those with sensitive stomachs. The mint leaves add a refreshing flavor to the pulao, making it a perfect lunch or dinner option.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
198 kcal
Protein
6 g
Carbs
28 g
Fat
6 g
Fiber
2 g
Ingredients
Dry Couscous
1 medium bowl (80g)
Plain Water
1 medium glass (250g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.5 tsp (2.5g)
Common Salt
0.25 tsp (1.5g)
Carrot
0.25 cup, chopped (50g)
Broccoli
0.5 small cup floret (50g)
Cabbage
0.25 cup, chopped (50g)
Mint leaves
0.25 tbsp (5g)
Olive Oil
2 tsp (10g)
Paneer Homemade (Toned milk)
0.25 cubed, cup (50g)
Instructions
Preparation
blanch Broccoli in a boiling water.
Cooking Steps
Rinse the couscous in cold water and drain.
In a pot, bring 2 cups of water to a boil. Add the couscous, cover the pot, and remove it from the heat. Let it sit for 10-15 minutes, until the water is absorbed.
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped carrot, blanched broccoli, and cabbage. Stir-fry for 5-7 minutes until the vegetables are tender.
Add turmeric powder and salt. Mix well.
Add the cooked couscous to the pan with the vegetables and stir well.
Add chopped mint leaves and mix well.
Cover the pan with a lid and let it cook for 2-3 minutes over low heat.
Serve hot.