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
• 2 cups water
• 1 chicken bouillon cube
• 1 2/3 cups cous cous
• Fresh lemon juice
• Minced fresh cilantro

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Instructions

1. In a deep nonstick skillet set over moderate heat, warm the oil until it is hot.
2. 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.
3. 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.