Cous Cous Upma Recipes
COUS COUS UPMA
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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.
CRANBERRY COUSCOUS
Although it looks like a grain, couscous is actually a type of pasta. The couscous pellets cook very quickly due to their small size. You'll find it near the Middle Eastern or Mediterranean foods.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 295mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
COUSCOUS UPMA
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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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- In a large nonstick pot over medium high heat add oil. Once the oil is hot, add the cumin seeds and mustard seeds. After a few seconds add the hing, with green chilis and stir for abou 20-30 seconds.
- Add the curry leaves, stir and add the diced onions with a pinch of salt. Lower the heat slightly and cook the onions until they are slightly softened and transluecent (about 6-8 minutes).
- Once the onions are soft, slightly increase the heat, add the peas, tomatoes, and ginger and remaining salt. Stir until the ginger is fragrant and tomatoes have cooked down (about 3-4 minutes).
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