Couscous With Black Beans
Prep Time: 3 minutes
Cooking Time: 6 minutes
This has a southwest flare and is a quick and simple side dish. It goes well with dishes you might also serve with rice but cooks up quicker than most rice.
1 cup couscous, dry
1 1/4 cup vegetable broth, reduced sodium
2 teaspoons butter
1 tablespoon garlic, bottled minced
1/2 onion(s), medium, chopped
2 tomato(es), Roma, chopped
1 can (15 ounces each) black beans, reduced sodium, drained and rinsed
1 teaspoon cumin, ground
1/2 teaspoon chili powder
1/4 cup cilantro, fresh
In a medium saucepan, melt butter over medium high heat. Add onions and garlic and stir, cook for about 30 seconds. Add broth, tomatoes, cumin, chili powder and black beans and bring to a boil. When the water is boiling, add the couscous and remove from the heat. Stir and then cover and let sit for 5 minutes. Fluff it up with a fork before serving. Garnish with cilantro.
Per Serving About: 180 calories, 2 g fat,1 g saturated fat, 7 g protein, 35 g carbohydrates, 5 g dietary fiber, 190 mg sodium