Couscous with boiled vegetables

Couscous is very popular in India. It is cooked in many ways. Sometime it is cooked with lentils , sometimes with milk. If it is cooked with lentils, it is called “Khichdi”. With cooked with milk is it called rice pudding. It is also cooked with peanuts, and potatoes.The other day I cooked couscous for Mr. Man. I packed it with him for lunch, and some of his co-workers tasted, and they found my recipe is very interesting. I just changed a little in a common recipe. Here, I’m sharing my recipe.

One cup dry couscous 
A small potato 
A bunch of green beans
Three- fourth cup peanuts
Two green chilies (Optional)
One tsp. suger
Half tsp. cumin seeds
Salt to taste
Two tbsp. of oil
Wash and soak the couscous for 2 hours. After two hours drain the water, and mix the couscous with salt. Cut the potato into small cube. Cut the beans into small pieces, about half inch long. Take a small frying pan, dry roast the peanuts, stirring occasionally under medium heat. Roast the peanuts until at least half part of them are dark brown. Keep them aside. Take the beans in a saucepan. Pour water to cover the beans and let the beans cook under medium heat. When the beans are almost soft add the potato, as the potato takes less time to be cooked. If you need more water , then add just to cover the vegetables. Add salt, let the vegetables cook, covering the pan. After 10 minutes, check the vegetables. If they are tender, switch off the stove. If water is still in the pan , then just drain out the stock. If you want, you can collect the stock for future use. In a mixer grind the peanuts along with the chilies( if you are using), and sugar.
 In the same pan, or in a different pan, heat oil in medium. Add cumin seeds. When the seeds start to crackle, add the ground peanuts. Fry for  few minutes. Then add the boiled vegetables. Mix well with the peanuts. Lower heat to medium-low. Then add the couscous into the pan. Stir until everything mix very well. Switch off the stove. Serve hot.