A couple of weeks ago I was reading through The Radish at work and found a recipe for Couscous with Saffron, Mint & Spiced Carrots. Mike and I really enjoy Indian food so I thought this would be a fun recipe to try. We needed something to go with it, couscous would never fill up Mike’s tummy, so I looked online for something to go with it. I ended up choosing this recipe for Tandoori Chicken.
Typically these types of recipes call for ingredients that we don’t have at home, but we decided to give it a try. Shopping for these ingredients turned out to be an adventure. We bought as much as we could at Fareway, our regular grocery store, but still needed to find some mint, saffron, and garam masala. There is a Middle Eastern grocery store in Coralville we’ve been wanting to check out so we decided this would be a good time to try it out. We walked in and were completely confused and lost and ended up walking out without any of our needed ingredients. Next stop: HyVee. We had better luck at HyVee finding the mint easily and the garam masala in the bulk spices area. This way we only had to spend $.19 on the one teaspoon we needed rather than buying a whole jar of it. The saffron proved to be more difficult. After asking a nice employee for some help we found the saffron but were shocked to see that .7 ounces costs over $12. We decided our couscous would still be delicious without saffron!
So last night we got started on the chicken because it needed to marinate for 6-24 hours. We cut up the chicken and put it in a plastic bag to marinate with lemon juice, yogurt, onion, garlic, ginger root, garam masala, and cayenne pepper. Mmmm it already smelled delicious! We spent a good 5 minutes just smelling the garam masala! The recipe also called for red and yellow food coloring, but we decided to skip those. And then, into the fridge to marinate over night.
Tick tick tick dinner time! Time to grill that chicken! We decided to grill on our new grill pan rather than fighting the charcoal grill and it was done in no time.And now for the couscous! We diced some carrots and mixed them together with the cumin, cinnamon, and olive oil, spread them on a cookie sheet and put them in the oven for about 10 minutes. The recipe said 20 but our oven is a super oven and cooks everything really fast.We used instant couscous which is prepared kind of like instant rice. This is where the saffron was supposed to come in, but as I mentioned earlier, we weren’t splurging on $14 couscous. Once it was done we added in the carrots, chopped mint, lemon juice and pepper. After a quick stir it was time to taste our new creations! And the verdict? Two thumbs up!
If you’re looking for a relatively quick and easy way to get some Indian flavor at home, give these two a try!
Do you know of any other Indian recipes we should try?