Recipe Title : Couscous Delight

Pravin Turakhia

Preparation time: 8-10 minutes.

Cooking time:  15 minutes.



  • 8-ounce couscous (Other options are Sorghum or any other millet, short rice)
  • 8-ounce Quinoa
  • 2 raw bananas
  • 2 avocados
  • 8-ounce coarsely ground peanuts
  • 2-3 pieces of green chilies or according to taste
  • 3 stalks curry leaves
  • 1/2 cup chopped cilantro
  • 3-4 tbsp lemon juice
  • Salt to taste
  • 3-4 tsp sugar
  • oil 3 tbsp
  • ¼ tsp turmeric powder
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • Pinch of hing (asafoetida)
  • 3 dried red chillies


  • Wash and cook separately couscous and quinoa keeping it Al dente.
  • Boil the raw banana. Remove skin and cut it into small pieces.
  • Chop avocados into same size pieces.
  • Tadka (tempering):
  • In a pan add the oil, (peanut oil preferred else take oil of your choice),  add mustard seeds,  cumin seeds,  hing, turmeric, curry leaves, coarsely ground peanuts,  dried red chillies, bananas cut into small pieces,  avocado pieces, chopped green chillies, and sauté. Add salt to your taste.
  • Add Al dente couscous and quinoa. Stir in well and cook for a few minutes.
  • Add sugar, lemon juice and chopped cilantro.
  • Mix and take it off the stove and keep it covered.
  • Garnish with cilantro, round cut jalapeño chillies and a few whole fried peanuts.
  • Enjoy with some vegan curd.

About Author

A professional architect, he possesses a creative flair that extends to his culinary experimentation, crafting diverse and innovative dishes. Since 1993, he has adhered to a Jain diet, and in the past three years, he transitioned to veganism out of compassion for animals. He has volunteered at the JCNC (Jain Centre of Northern California), where he has used his creative culinary skills to prepare meals for the homeless and underprivileged, as well as for JCNC events. Additionally, he has been involved with many organizations in various capacities.