Sprouted Split Wheat “Couscous” with Seasonal Vegetable Stew
Sprouted Split Wheat or Dalia makes for a convenient and nutrition-rich alternative to rice and bread in our everyday diet. Try this simple recipe to take it up a notch and fix a hearty, healthy meal for the family in a matter of minutes.
- 1 cup Conscious Food Sprouted Split Wheat (Dalia)
- 1 + 1 teaspoons vegetable oil
- 6-8 cashew halves
- 2 bay leaves
- 1 inch cinnamon
- 3 green cardamom
- 3-4 black peppercorns
- 1 small onion, sliced
- 2 and ½ cups water
- Salt to taste
- 1 and ½ cup mixed vegetables, cubed (pumpkin, ash gourd, drumstick, okra, carrots, beans, etc.)
- 1 cup coconut milk
- 1 inch piece ginger, julienne
- 2 cloves of garlic, sliced
- 1 green chilli, slit
- First, make the couscous. Wash and soak the split wheat in water.
- Heat 1 teaspoon vegetable oil in a pot. Add 1 bay leaf, a green cardamom, and the cashew halves. Sauté briefly until the cashews just begin to change colour.
- Tip in the onions and sauté until the raw smell goes away and the onions turn translucent.
- Drain the split wheat and add it to the pot. Add salt and sauté briefly. Then add 2 and ½ cups water and bring to the boil. Turn down the heat, cover and cook until all the water is absorbed.
- Now, make the stew. Heat the other 1 teaspoon of oil in a separate pan. Add the bay leaf, cinnamon, peppercorns, cardamom, chili, and ginger. Sauté briefly. Now, add the garlic and the mixed vegetables. Add salt.
- Mix 1 cup of water with ¼ cup of coconut milk and add this to the pan. Cover and cook on low heat for 15-20 minutes or until the vegetables are cooked through.
- Add the remaining coconut milk, stir briefly and switch off the heat.
- Serve the split wheat “couscous” warm with piping hot stew.