 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
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.
|
|