Lemon cous cous with roasted curried vegetables

I was born and brought up in the city of Chennai .. you may know it as Madras, most commonly from the term “Madras curry”. We have a traditional dish called Lemon rice. The flavour of the dish mostly comes from the tempering – there’s mustard seeds, lentils, curry leaves, chillies etc. Tara loves the idea of lemon rice but fried lentils bother her. So I made a kid friendly version- just skipped the tempering and included lots of vegetables. I’ve prepared the dish with cous cous here but you can make it with rice too.


For lemon cous cous:

1. 1/2 cup giant cous cous

2. 1 tsp turmeric

3. 1/2 tsp chilli powder, optional

4. 1/2 tsp curry powder

5. Salt to taste

6. 2 slices of lemon

For roasted vegetables:

1. 250 grams vegetables. I’ve used assorted peppers, zucchini, mushrooms and broccoli

2. 1 tbsp olive oil to roast

3. 1 tbsp curry powder


1. Mix the chopped vegetables with oil and bake in a preheated oven at 180 C for 20-25 minutes. Halfway through cooking, sprinkle curry powder. Don’t do it at the start as it may burn while roasting.

2. Cook cous cous in boiling water for 5 minutes/as per packet instructions.

3. In a pan, heat oil. Fry the spice powders for a minute and add the cous cous. Sauté it for 5 minutes and finish off with salt.


Add lemon juice directly to cous cous or let your child experience squeezing it on their own. Serve with roasted vegetables on top.

This meal is perfectly zingy, flavour full and healthy due to addition of vegetables. Do give it a try ! It’s so versatile that you can replace cous cous with rice/bulgar wheat/quinoa.

Lunch and Dinner

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