Recipe: Couscous Upma and Raita (Couscous, Green Beans, and Tomato)

COUSCOUS UPMA (COUSCOUS, GREEN BEANS, AND TOMATO)

"There is a meal we eat back home at about four or five in the evening called tiffin. Tiffin, a term used to mean any snack food, has its origin in Colonial India and was used by the British and Indians alike to refer to those snack foods that were commonly eaten at tea time. South India has retained the term to this day. In our home it was always food other than curries with rice that we ate at every other meal. We usually had our tea in the late Madras sun and ate South Indian crepes called dosais or steamed dumplings called idlis that were also made of rice batter. Another dish I remember eating quite often is upma. It is similar to stuffing and eaten alone or with a simple yogurt raita on the side. In America, my mother made upma with Cream of Wheat or even grits, and I don't think I knew the difference. So couscous seemed to be the perfect variation to me. Tiffin is usually a lighter meal so this recipe is good for 4 or 5 people with a good hot cup of spiced Indian tea."

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
4 firm, ripe tomatoes, cut into 1-inch pieces
2 cups green beans
2 cups water
1 Knorr chicken bouillon cube
Salt to taste
1 2/3 cups uncooked couscous
Fresh lemon juice to taste
Minced fresh cilantro to taste
Raita (for serving, recipe follows)

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 just absorbed. Remove from heat, cover, and let stand 5 minutes.

Before serving, stir in lemon juice and cilantro. Serve with Raita.

RAITA (CUCUMBER AND YOGURT SALAD)
Makes about 4 cups

3 cups plain nonfat yogurt, drained well with cheesecloth or strainer
1 cucumber, peeled, seeded, and grated
1/2 cup minced fresh mint leaves
1 hot green chili, seeded and minced, if desired
Salt to taste

In a bowl, combine all the ingredients. Serve with Couscous Upma.

Makes 4-6 servings
Source: Easy Exotic by Padma Lakshmi