Chicken Kabobs, Sauteed Bell Peppers and Onions, Laccha Pyaaz and Couscous Salad

Ingredients

• 3 medium bell peppers (assorted colors (red, yellow, orange), thinly sliced)
• 1 large onion (thinly sliced)
• 2 tbsp olive oil
• 3 cloves garlic cloves (minced)
• 1 tsp italian seasoning
• 0.75 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 2 tbsp fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Sauté the Onions

   • Place a large skillet or frying pan over medium-high heat and add the olive oil.
   • Once the oil is shimmering, add the sliced onions. Sauté, stirring occasionally, for 5-7 minutes until they soften and become translucent.
2. 2

   Cook the Bell Peppers

   • Add the sliced bell peppers to the skillet with the onions.
   • Continue to cook for another 7-8 minutes, stirring frequently, until the peppers are tender but still have a slight crispness. Avoid overcooking if you prefer a crunchier texture.
3. 3

   Add Aromatics and Seasonings

   • Add the minced garlic and Italian seasoning to the pan. Stir continuously for about 1 minute until the garlic is fragrant.
   • Season with salt and freshly ground black pepper. Toss everything together to ensure the vegetables are evenly coated.
4. 4

   Garnish and Serve

   • Remove the skillet from the heat.
   • Stir in the optional fresh parsley for a burst of freshness.
   • Serve immediately as a side dish, topping, or filling.

Ingredients

• 2 medium Red Onion (about 250-300g total)
• 1 cup Ice Cubes (for soaking the onions)
• 4 cup Water (cold, for soaking)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (adjust for desired heat and color)
• 1 tsp Chaat Masala
• 0.5 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (finely chopped)
• 1 pc Green Chili (optional, finely chopped)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Carefully separate the slices into individual rings and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl with the onion rings, ensuring they are fully submerged.
   • Let the onions soak for 15-20 minutes. This crucial step makes them incredibly crisp and reduces their sharp, pungent bite.
3. 3

   Drain and Dry

   • Drain the onions thoroughly in a colander, shaking off as much water as possible.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels to remove any remaining moisture. They should be dry to the touch.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.

Ingredients

• 0.75 cup dried chickpeas (soaked overnight)
• 1 cup pearl couscous (also known as Israeli couscous)
• 1.25 cup water (for cooking couscous)
• 1 tbsp olive oil (for toasting couscous)
• 1 pcs cucumber (medium, chopped)
• 1 cup cherry tomato (halved)
• 0.5 pcs red onion (small, finely diced)
• 0.5 cup kalamata olives (pitted and halved)
• 0.5 cup feta cheese (crumbled)
• 0.25 cup parsley (fresh, chopped)
• 2 tbsp mint (fresh, chopped)
• 3 tbsp lemon juice (freshly squeezed)
• 1 pcs garlic (clove, minced)
• 1 tsp dijon mustard
• 0.5 tsp dried oregano
• 0.5 tsp salt (divided for chickpeas and couscous)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the chickpeas

   • Rinse the dried chickpeas and soak them in ample water overnight, or for at least 8 hours.
   • Drain the soaked chickpeas and rinse them again.
   • In a pressure cooker, combine the chickpeas, 3 cups of fresh water, and 0.25 tsp of salt.
   • Cook on high pressure for 20-25 minutes, or until the chickpeas are tender but not mushy. Let the pressure release naturally.
   • Drain the cooked chickpeas and set them aside.
2. 2

   Cook the pearl couscous

   • Heat 1 tbsp of olive oil in a medium saucepan over medium heat.
   • Add the pearl couscous and toast for 2-3 minutes, stirring frequently, until lightly golden and fragrant.
   • Carefully pour in 1.25 cups of water and add the remaining 0.25 tsp of salt. Bring to a boil.
   • Reduce the heat to low, cover, and simmer for 10-12 minutes, until all liquid is absorbed.
   • Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Transfer to a large bowl to cool slightly.