Beans And Couscous

WHITE BEANS AND VEGGIES WITH COUSCOUS



White Beans and Veggies with Couscous image

My family loves the simplicity and full-flavors of this meatless entree. With its variety in taste and texture, we can see why they list it as their favorite! -Heather Savage, Wood River Junction, Rhode Island

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients: 15

1 tablespoon olive oil
1 medium zucchini, quartered lengthwise and thinly sliced
1 medium onion, finely chopped
4 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon salt
COUSCOUS:
1-1/2 cups water
1 tablespoon butter
1/4 teaspoon salt
1 cup uncooked couscous
Calories 350 calories
Fat8g fat (2g saturated fat)
Cholesterol8mg cholesterol
Sodium521mg sodium
Carbohydrate60g carbohydrate (7g sugars
Fiber9g fiber)
Protein13g protein.

Steps:

  • In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute., Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine water, butter and salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork. Serve bean mixture with couscous. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.


BLACK BEAN AND COUSCOUS SALAD



Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Recipe From allrecipes.com

Provided by Anonymous

Categories     Salad     100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients: 12

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste
Calories253 calories
Carbohydrate41.1 g
Fat5.8 g
Fiber9.7 g
Protein10.3 g
SaturatedFat0.8 g
Sodium414.7 mg
Sugar1.7 g

Steps:

  • Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
  • In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.


MEDITERRANEAN COUSCOUS AND BEANS



Mediterranean Couscous and Beans image

Raisins, tomatoes and garbanzos with an accent of feta cheese make this a tasty meal you can put on the table in a snap.

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients: 8

3 cups vegetable broth or Progresso™ chicken broth (from 32-oz carton)
2 cups uncooked couscous
1/2 cup raisins or currants
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1 small tomato, chopped (1/2 cup)
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/3 cup crumbled feta cheese
Calories575
Carbohydrate114 g
Cholesterol11 mg
Fiber13 g
Protein27 g
SaturatedFat3 g
ServingSize1 Serving
Sodium1070 mg

Steps:

  • Heat broth to boiling in 3-quart saucepan. Stir in remaining ingredients except cheese; remove from heat.
  • Cover and let stand about 5 minutes or until liquid is absorbed; stir gently. Sprinkle each serving with cheese.


ISRAELI COUSCOUS, BEAN AND TOMATO SALAD



Israeli Couscous, Bean and Tomato Salad image

Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I've been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad dressing in this hearty salad, a simple combination of cooked Israeli couscous and beans. I used canned pinto beans, and they were just fine. Chickpeas would also work. Use lots of basil in the mix. The red onion contributes some crunch. You can add a little celery if you want more texture. Make sure to use sweet, ripe, juicy tomatoes. I love the finishing touch of the feta, but it is optional.

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Categories     salads and dressings, main course

Time 20m

Yield Serves 4 generously

Number Of Ingredients: 13

3/4 pound ripe, sweet tomatoes, finely chopped (about 1 1/3 cups chopped)
1 plump garlic clove, puréepureed with a little salt or put through a press
Salt to taste
2 teaspoons balsamic vinegar (more to taste)
3 tablespoons extra- virgin olive oil
2 cups cooked pinto beans (or other beans of your choice) (if using canned beans, drain and rinse)
2 cups cooked Israeli couscous
1/2 to 2/3 cup chopped red onion
1/3 cup chopped fresh basil
3 tablespoons chopped chives
Freshly ground pepper
Romaine lettuce leaves for serving
Feta cheese for topping (about 1/2 cup, optional)
@contexthttp
Calories753
UnsaturatedFat9 grams
Carbohydrate129 grams
Fat12 grams
Fiber21 grams
Protein32 grams
SaturatedFat2 grams
Sodium1135 milligrams
Sugar6 grams

Steps:

  • In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
  • Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
  • Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.


COUSCOUS SALAD WITH BLACK BEANS, MUSHROOMS, AND CORN



Couscous Salad with Black Beans, Mushrooms, and Corn image

A simple and healthy vegetarian salad of Israeli couscous makes a great weeknight meal. You won't miss the meat in this filling vegetarian dish. Black beans add protein, and avocado is rich in heart-healthy fat.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients: 10

2 tablespoons extra-virgin olive oil
1 cup Israeli couscous
Coarse salt and ground pepper
1/2 pound cremini or button mushrooms, sliced 1/2-inch thick
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears corn)
1 can (15.5 ounces) black beans, rinsed and drained
2 tablespoons fresh lime juice
1 jalapeno (optional), thinly sliced
1 avocado, halved, pitted, peeled, and sliced
Calories432 g
Fat15 g
Fiber10 g
Protein14 g

Steps:

  • In a medium saucepan, heat 1 tablespoon oil over medium-high. Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes. Add 1 1/2 cups water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
  • Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high. Cook mushrooms, stirring occasionally, until golden brown, about 5 minutes. Season mushrooms with salt and pepper; transfer to a large bowl. Add 1 teaspoon oil to skillet. Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 minutes. Season with salt and pepper and add to mushrooms.
  • Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to mushroom mixture and toss to combine. Season to taste with salt and pepper. Divide among four bowls and top with avocado.


COUS COUS WITH GARBANZO BEANS, PRUNES AND ALMONDS



Cous Cous with Garbanzo Beans, Prunes and Almonds image

Recipe From epicurious.com

Provided by Marisol Benadayan-Bennaroch

Categories     Bean     Fruit     Nut     Side     Sauté     High Fiber     Prune     Almond     Chickpea     Couscous     Bon Appétit     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients: 9

1/4 cup olive oil
4 cups chopped onions
1 15-ounce can garbanzo beans (chickpeas), drained
1 cup chopped pitted prunes (about 6 ounces)
3 cups canned low-salt chicken broth
1/2 teaspoon ground cinnamon
2 cups couscous (about 12 ounces)
1/3 cup chopped fresh mint
1/2 cup slivered almonds, toasted

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions and sauté until very tender and beginning to brown, about 25 minutes. Add garbanzo beans and prunes and stir 1 minute. Add broth and cinnamon and bring to boil. Mix in couscous. Cover pot; remove from heat. Let stand 15 minutes.
  • Using fork, fluff couscous. Mix in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.




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