Alternative to cous-cous…….

In my last post I included cous-cous as one of the ingredients. I thought I should share much healthier option as well which is bulgur wheat as called in the West and ‘dalia’ as called in most parts of India. Basically it is broken wheat which is rich in dietary fiber and protein and of course has more nutritional value than cous-cous. And it tastes great as well. Another reason for using bulgur wheat or ‘dalia’ could be that you ran out of cous-cous!

This is how you prepare bulgur wheat for salad:

  • Dry roast half cup of bulgur on medium heat in heavy-base pan until golden-brown and gives out sweet aroma.
  • Add 2 and a half cup of water along with salt to taste, bring it to boil.
  • Simmer it for 5 minutes.
  • Cover with a lid, turn off the heat and leave it to stand for 7-10 minutes.
  • Uncover and fluff with a fork, add a knob of butter or a teaspoon of olive oil. Allow it to cool.

It is now ready to be used to mix with the remaining ingredients of the salad. And we call it now ‘Hearty bulgur salad’!!!


While baking…..

If you don’t have parchment paper to line the cake tin, dusting the tin with some plain flour equally serves the purpose. Just make sure that grease is not too much, or use cold butter to grease, and then dust. That way it’s easy to take out the cake from tin after baking.