Black Bean And Spinach Couscous Recipes

SPINACH AND BLACK BEAN PASTA

Spinach and Black Bean Pasta image

This is a very tasty and easy vegetarian pasta dish. It takes minimal time to prepare and has amazing flavor! It's also great served with brown rice!

Provided by Christine Wise Stroop

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 (16 ounce) package whole wheat rotini pasta
1 ½ cups vegetable broth
2 ½ cups chopped fresh spinach
½ cup chopped red onion
1 clove garlic, chopped
½ teaspoon cayenne pepper
salt and pepper to taste
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen chopped broccoli
1 cup diced tomatoes
2 ounces freshly grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 51.1 g, Cholesterol 6.2 mg, Fat 3.2 g, Fiber 9.1 g, Protein 14.9 g, SaturatedFat 1.4 g, Sodium 463 mg, Sugar 3.3 g

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.

Provided by Anonymous

Categories Salad 100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

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

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.

Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g

BLACK BEAN AND COUSCOUS SALAD

Black Bean and Couscous Salad image

I found this one on allrecipes and tweaked it a bit. It's a wonderful salad for a cookout or potluck, and leftovers keep well (it makes quite a large batch). Don't let the long ingredient list scare you off, it's actually very simple to make. For any ingredients with a range of amounts, the least amount is what I like to use, the greatest amount is what the original recipe calls for. This is a vegan-friendly recipe if veggie broth is substituted for chicken broth.

Provided by Muffin Goddess

Categories Black Beans

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 cup uncooked couscous
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
2 -3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
5 -8 green onions, chopped (white and green parts)
1 grated carrot
1 red bell pepper, seeded and chopped
1 fresh jalapeno pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup corn kernel (fresh is best, but use what you have on hand)
1 (15 -30 ounce) can black beans, drained
salt and pepper, to taste
1 (1 1/4 ounce) envelope goya salad and veggie seasoning (optional)

Steps:

Bring broth to a boil in a 2-quart or larger saucepan and stir in the couscous.
Cover and remove from heat.
Allow to stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar, cumin, and Goya seasoning (if using).
Add green onions, carrot, red and jalapeno peppers, corn, cilantro, and beans.
Toss to coat.
Fluff the couscous with a fork.
Add to the veggie mixture, and mix well.
Season to taste with salt and pepper.
Can be served immediately, or may be chilled first.
For vegetarians use the vegetable broth.

Nutrition Facts : Calories 217.1, Fat 4.4, SaturatedFat 0.7, Sodium 128.5, Carbohydrate 37.4, Fiber 6.3, Sugar 1.5, Protein 8.6

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