Recipe courtesy of Padma Lakshmi
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 to 6 servings

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

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.

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 couscous. Simmer, stirring occasionally, for 5 to 10 minutes, or until liquid is just absorbed.

Remove from heat, cover, and let stand 5 minutes. Before serving stir in lemon juice and cilantro.

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