Recipe courtesy of Padma Lakshmi

Cous Cous Upma

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  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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2 tablespoons vegetable oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

1 teaspoon minced gingerroot

2 cloves garlic, minced

1 onion, minced

1 cup chopped green bell pepper

2 cups green beans

4 firm, ripe tomatoes, cut into 1-inch pieces


2 cups water

1 chicken bouillon cube

1 2/3 cups cous cous

Fresh lemon juice

Minced fresh cilantro


  1. In a deep nonstick skillet set over moderate heat, warm the oil until it is hot.
  2. Add the mustard and cumin seeds, and cook, stirring, 1-minute. Add the gingerroot and garlic, and cook, stirring, 1 minute more. Add the onion and green bell pepper to the seasonings and cook, stirring occasionally, for 5 minutes.
  3. Add the green beans, tomatoes, and salt, and cook, stirring occasionally, for 5 minutes more. Add the water, bouillon cube, and salt, to taste. Bring to a boil, stirring, and add cous cous. Simmer, stirring occasionally, for 5 to 10 minutes, or until liquid is absorbed. Remove from heat, cover, and let stand 5 minutes. Before serving, stir in lemon juice and cilantro.

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