Wholesome Couscous Pittu Recipe | Easy Sri Lankan Breakfast Favorite
A quick Sri Lankan-style pittu made with couscous for a light, fluffy, coconut-kissed texture without special equipment. Perfect with kiri hodi, dhal, sambols, or curries.
Ingredients
Ingredients
- 2 cups medium-grain couscous
- 2 cups hot water, just off the boil
- 1 to 1.5 cups fresh grated coconut (or unsweetened desiccated coconut, rehydrated)
- 1 to 1.5 teaspoons salt, to taste
- 1/2 cup coconut milk, plus more for serving
- Freshly ground black pepper, optional
- Pinch of cardamom powder, optional
- Grated jaggery or a pinch of sugar, optional
- Extra scraped fresh coconut, for layering or topping (optional)
Instructions
Instructions
- Place the couscous in a large heatproof bowl and sprinkle with 1 teaspoon salt.
- Pour the hot water over the couscous, stir once, cover, and let sit for 5 minutes.
- Uncover and fluff thoroughly with a fork to separate the grains, then let cool 3 to 5 minutes.
- Fold in the grated coconut gently with your fingertips to keep the mixture airy.
- Taste and adjust seasoning with more salt, black pepper, and a pinch of cardamom if using.
- Sprinkle in 2 to 3 tablespoons coconut milk if the mixture feels dry, aiming for moist, sandy clumps that lightly hold when pressed.
- Line a steamer basket or colander with a clean towel or parchment, add the couscous mixture in a loose layer, cover, and steam over medium heat for 8 to 10 minutes until hot, fluffy, and fragrant.
- Fluff again with a fork, drizzle with a little warm coconut milk, and serve immediately with preferred sides.
Notes
Serve with kiri hodi, dhal curry, pol sambol, seeni sambol, fish or jackfruit curry, or banana and treacle. Refrigerate up to 3 days or freeze up to 1 month; reheat by steaming 5–8 minutes and refresh with a splash of water or coconut milk. Avoid over-wetting the couscous and packing it tightly before steaming to maintain a fluffy texture.