June 2 - Cous Cous Upma with green garbanzo

Its almost as if I've ceased to regard couscous as a 'foreign' ingredient in my pantry. It occupies about the same spot as Rava in terms of its usage in Upma. Its convenient, steams up fluffy and  as separate grains and yet gives you the same comfort factor as the Indian Rawa, so why not?
This was a weekend breakfast last month, fresh shucked Chickpeas and plenty of tomato paste to coat the steamed cous cous in a traditional South Indian style Upma.


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