Recipe courtesy of Padma Lakshmi
Cous Cous Upma
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 267
- Total Fat
- 6
- Saturated Fat
- 0
- Carbohydrates
- 47
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 694
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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
Salt
2 cups water
1 chicken bouillon cube
1 2/3 cups cous cous
Fresh lemon juice
Minced fresh cilantro
Directions
- In a deep nonstick skillet set over moderate heat, warm the oil until it is hot.
- 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.
- 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.