Indian Spiced Paneer Tikka Skillet with Pearl Couscous

Cut 250 g raw paneer cheese into 2-cm cubes. Core and cut 1 medium raw red bell pepper and 1 medium raw green bell pepper into 2-cm pieces.

Peel and finely grate 15 g raw ginger. Peel and mince 2 cloves raw garlic. Finely chop 10 g raw fresh cilantro.

In a medium bowl, whisk together 60 g raw Greek yogurt, 1 tsp garam masala (reserve the remaining 0.5 tsp for later), 0.5 tsp ground turmeric, the grated ginger, minced garlic, 1 tbsp juice squeezed from 0.5 raw lemon, and 0.5 tsp salt.

Add the paneer cubes and chopped bell peppers to the yogurt mixture. Toss gently until everything is evenly coated, and let it marinate at room temperature for 5 minutes.

Heat 1.5 tbsp ghee in a large skillet over medium-high heat. Add the marinated paneer and bell peppers to the skillet, shaking off excess marinade to prevent steaming.

Sear the paneer and peppers undisturbed for 3 minutes to develop a deep, golden-brown crust. Turn the paneer cubes and cook for another 4 minutes, tossing occasionally, until the peppers are tender-crisp and charred at the edges.

Add 400 g leftover pearl couscous (reserved from Day 4) and 2 tbsp water directly into the skillet. Reduce the heat to medium-low.

Gently toss the mixture for 3 minutes to warm the couscous thoroughly and allow it to absorb the spiced pan drippings.

In the final minute of cooking, sprinkle the remaining 0.5 tsp garam masala over the skillet and stir well to release its aromatic oils. Remove from heat.

Garnish the skillet with 10 g chopped fresh cilantro and serve hot.