My mum makes these sprouts for breakfast with a sabzi and chapati back in India. I would never understand how she had so much energy in the morning to do all the work! Mums are superwomen!
I enjoy these so much, I love making these sprouts into this salad! It is filling! Quick to make as long as you have the sprouts ready, they are perfect for weekly meal prep.
You can go crazy with whatever garnish you like! Every time I make it, I try different toppings! If you want to completely skip the cous cous and only keep the salad, you can totally do that! Let's go make it now!
Recipe
- Total Time: 2-3 days for sprouts, 30 minutes to cook & prep
- Serves: 4-6
Ingredients
For Sprouts & Tadka
- Mung Beans 1/2 Cup
- Black Eyed Peas 1/2 Cup
- Red Kidney Beans (optional, doesn't sprout as such) 1/4 Cup
- Vegetable Oil 2 tbsp
- Cumin Seed 1 tsp
- Red Onion finely diced 1 medium
- Garam masala 2 tsp
- Kashmiri Red Chili Powder 1 tsp
- Dry Mango Powder (Amchur) 1 tsp (adjust to taste if you like sour)
- Salt & Pepper to taste
- Water
For Cous Cous Salad
- Instant cous cous 1/2 Cup
- Boiling Hot Water 1/2 Cup
- Tomato diced 1 medium
- Green Chilli sliced (optional) 1 small
- Cucumber diced 1 Cup
- Avocado diced 1 medium
- Baby Spinach Leaves A handful
- Olive Oil 1 tbsp
- Lemon Juice 1 tbsp
- Salt & Pepper to taste
Recommendations on Garnish
- Yoghurt
- Chili Oil
- Roasted Peanuts or any nuts of your choice
- Pickled Radish
- Italian Parsley or Coriander
- Lemon wedges, for serving
Steps
- Day 1- Transfer mung beans, black eyed peas and red kidney beans in a large bowl soak in water for at least overnight.
- Day 2- Drain the water, rinse 2-3 times, drain all the water completely and wrap in a damp cloth and keep aside for 1-2 days, make sure to dampen the sprouts between that time, so they have moisture to be able to sprout.
- Day 4- You should already see sprouting, you can leave let them sprout for another day, I usually use them after 2 days of sprouting.
- Start by cooking your sprouts. Heat up vegetable oil in a pan and add cumin seeds.
- Once cumin seeds are slightly dark brown, add red onion and saute for 2-3 mins on high heat.
- Then add your sprouts along with garam masala, Kashmiri red chili powder, salt, pepper, dry mango powder (amchur) and cook until desired softness is achieved, add water while you cook to make the sprouts softer. You will just have to cook a bit longer if you want them really soft.
- While your sprouts are cooking, start preparing your cous cous salad. Add cous cous, salt & pepper, 1 tsp of olive oil, and boiling hot water, give everything a mix and cover for 5 minutes. After that, use a fork to fluff the cous cous.
- In the meantime, cut all your fresh ingredients - tomato, cucumber, green chili (if you are adding one) and avocado.
- Then add all the fresh ingredients including spinach leaves and lemon juice to cooked cous cous and mix everything.
- To plate, transfer the salad on a plate, them the cooked sprouts, then garnish with yoghurt, chili oil, roasted peanuts, pickled radish and Italian parsley. Enjoy the goodness!
