How to make Couscous Upma - SK Khazana -

Couscous is a healthier substitute for semolina in this flavourful upma

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Couscous (कूसकूस), Salt (नमक)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Couscous Upma - SK Khazana checkout Breakfast Couscous Yogurt and Date Parfait. You can also find more Snacks and Starters recipes like Paneer Steak with Red Wine Reduction Khandvi Keema Kaleji - SK Khazana Baked Drumsticks

Couscous Upma - SK Khazana

Couscous Upma - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Couscous Upma - SK Khazana Recipe

  • Couscous 3/4 cup

  • Salt to taste

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Split skinless black gram (dhuli urad dal) 1 teaspoon

  • Split Bengal gram (chana dal) 1 teaspoon

  • Ginger finely chopped 1 inch

  • Green chillies finely chopped 2

  • Curry leaves 10

  • Medium onion finely chopped 1

  • Medium tomato finely chopped 1

  • Turmeric powder 1/2 teaspoon

  • Green peas blanched 1/2 cup

  • Fresh coriander leaves finely chopped 1 teaspoons


Step 1

Take couscous in a mixing bowl, add salt and mix well. Add 1½ cups hot water, cover the bowl with a cling wrap and set aside.

Step 2

Heat oil in a non-stick pan, add cumin seeds, split black gram and split Bengal gram, sauté till the grams are golden brown.

Step 3

Add ginger, green chillies and curry leaves and sauté. Add onion and sauté till fragrant. Add tomato and salt, mix and cook till tomatoes become soft.

Step 4

Add turmeric powder and sauté for ½ minute.

Step 5

Remove the cling wrap and separate the couscous grains with a fork. Add this with green peas to the pan and mix well.

Step 6

Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.