| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Infood02 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Black mustard seeds |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Minced gingerroot |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Onion; minced |
| 1 |
c |
Chopped green bell pepper |
| 2 |
c |
Green beans |
| 4 |
|
Firm; ripe tomatoes, cut |
|
|
; into 1-inch pieces |
|
|
Salt to taste |
| 2 |
c |
Water |
| 1 |
|
Chicken bouillon cube |
| 1 2/3 |
c |
Couscous |
|
|
Fresh lemon juice to taste |
|
|
Minced fresh cilantro to taste |
INSTRUCTIONS
In a deep nonstick skillet set over moderate heat, warm the oil until
it is hot. Add the mustard seeds 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 couscous. 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.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 1495 Calories (kcal); 30g Total Fat; (18% calories from
fat); 44g Protein; 261g Carbohydrate; 1mg Cholesterol; 807mg Sodium
Food Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0
Fruit; 5 1/2 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INE219
Converted by MM_Buster v2.0n.
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