Recipe courtesy of Padma Lakshmi

Couscous Upma

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  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 to 6 servings
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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, to taste

2 cups water

1 chicken bouillon cube

1 2/3 cups couscous

Fresh lemon juice, to taste

Minced fresh cilantro, to taste

Directions

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