Coming back to the recipe, I basically had a big jar of couscous lying in the pantry and since I am not a big fan of it I wasn 't giving it much importance as well. However, now my pantry is almost out of stock with every legumes and lentils and so this neglected jar of couscous finally found its place in my menu. I wasn't too sure how it will be accepted by my family, but I was pleasantly surprised to see that they enjoyed the new taste and variety in the regular pizza. It not only tasted yummy, but also offered a unique variation coupled with the regular pizza toppings. All in all, it was a very satisfying meal and feeling happy and relaxed by presenting something healthy for the family to eat.
For the couscous
1 cup couscous
1/2 cup hot water
1 tbsp olive oil
1/3 cup assorted veggies (I used diced carrots, peas, and corn)
Herbs of your choice (I used oregano and basil)
A handful of fresh parsley
1 tbsp olive oil, divided
Salt and pepper to taste
For the topping
2-3 tbsp pizza sauce
1/3 cup sliced mushrooms lightly sauteed in olive oil till the water content dries up
Sliced olives (use as per liking)
In a bowl, place the boiling water and add the dry couscous. Nicely mix and keep covered for 10 minutes. Fork well and add 1 tbsp olive oil.
Blanch the assorted veggies till soft. In a bowl, beat the eggs and half of the olive oil and whip till smooth. Add the couscous, salt, herbs, pepper powder, parsley, and the blanched veggies and mix well. At this point, I transferred the contents into a blender and pulsed a few times to get the mixture together and mash the big chunks. You can also do this with a potato masher.
Pre-heat the oven at 180 degree celsius. Line a pizza tray or pie dish with parchment paper and transfer the couscous base onto it. Press it down with a spatula and spread it evenly on all sides. Drizzle the remaining olive oil on top and sprinkle some additional pepper powder.