Black Beans And Couscous Recipes

BLACK BEAN AND COUSCOUS SALAD

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.

WHITE BEANS AND VEGGIES WITH COUSCOUS

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

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.

COUSCOUS SALAD WITH BLACK BEANS, MUSHROOMS, AND CORN

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.

BLACK BEAN AND SPINACH COUSCOUS

Steps:

• In a medium saucepan, over high heat, bring chicken broth to a boil. Remove from heat and stir in couscous. Cover and let sit for 5 minutes.
• Squeeze excess water out of thawed spinach. Semi Homemaker Tip: use potato ricer to squeeze water from spinach - Carol Simmons, Orland Park, IL.
• In a microwave-safe bowl, combine spinach and black beans. Heat, covered, in microwave on HIGH for 2 minutes.
• Stir spinach and black bean mixture into couscous. Add lemon juice and season, to taste, with salt and pepper.

PINEAPPLE, BLACK BEANS, AND COUSCOUS

Steps:

• Combine 1/2 cup water and reserved pineapple juice in a saucepan over medium-low heat; bring to a boil and immediately remove from heat. Stir couscous into the liquid to coat. Set aside until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Divide onto 2 plates.
• Stir pineapple chunks and black beans together in a skillet over medium heat. Mix 1/3 cup warm water and taco seasoning mix in a small bowl; pour over the black bean mixture. Cook and stir the mixture until hot, 5 to 7 minutes. Spoon over couscous to serve.

BLACK BEAN AND COUSCOUS SALAD

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.

COUSCOUS AND BLACK BEANS

Steps:

• Put couscous in a medium bowl. Bring stock to a boil. Pour over couscous and cover. Let sit while preparing beans. In a non stick frypan, heat oil over medium heat. Add chopped onion and saute until soft. Add beans and cook until heated through. Put cooked couscous on plates, top with beans and onions. Serve optional toppings on the side.