Couscous And Black Beans Recipes

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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

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

This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!

Provided by yooper

Categories     One Dish Meal

Time 15m

Yield 10 serving(s)

Number Of Ingredients 12

1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper

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.

BLACK BEAN AND SPINACH COUSCOUS



Black Bean and Spinach Couscous image

Provided by Sandra Lee

Categories     side-dish

Time 27m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups chicken stock
1 cup couscous (recommended: Near East)
1 (10-ounce) package frozen chopped spinach, thawed (recommended: Bird's Eye)
1 can black beans, drained
2 teaspoons lemon juice
Salt and freshly ground black pepper

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.

VEGETABLES SAUTé WITH BLACK BEANS AND COUSCOUS



Vegetables Sauté with Black Beans and Couscous image

Enjoy dinner tonight with this sautéed vegetables, black beans and couscous recipe that's cooked easily in a skillet in just 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1 teaspoon olive or vegetable oil
1 medium red onion, thinly sliced
1 large red bell pepper, cut crosswise in half, then cut lengthwise into thin slices
1 small bulb fennel, cut into fourths and thinly sliced
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
1/4 teaspoon crushed red pepper
2 cans (15 ounces each) black beans, rinsed and drained
2 cups hot cooked couscous

Steps:

  • Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and fennel in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
  • Stir in oregano, red pepper and beans; reduce heat. Simmer uncovered 5 minutes. Serve with couscous.

Nutrition Facts : Calories 355, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 17 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg

PINEAPPLE, BLACK BEANS, AND COUSCOUS



Pineapple, Black Beans, and Couscous image

A quick and easy meal with protein from the black beans and couscous. You will also love the sweet pineapple with the spice from the taco seasoning. Depending on how much juice was with your pineapple, you may need to add more water to the couscous if it looks like it needs it.

Provided by jl389

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Couscous Recipes

Time 25m

Yield 2

Number Of Ingredients 6

½ cup water
1 (15 ounce) can pineapple chunks, drained (juice reserved)
1 cup couscous
1 (15 ounce) can black beans, rinsed and drained
⅓ cup warm water
2 tablespoons taco seasoning mix

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.

Nutrition Facts : Calories 675.1 calories, Carbohydrate 141.2 g, Fat 1.3 g, Fiber 20.7 g, Protein 24.7 g, SaturatedFat 0.3 g, Sodium 1485.6 mg, Sugar 31.9 g

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

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

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.

Nutrition Facts : Calories 350 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 521mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.

COUSCOUS CORN AND BLACK BEAN SALAD



Couscous Corn and Black Bean Salad image

This is a variation of a recipe I've been making for years. I've added the black beans to make it a nice vegetarian dish.

Provided by Charmie777

Categories     Black Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 cups vegetable broth (or chicken)
1 (10 ounce) box couscous
1/3 cup extra virgin olive oil
1/3 cup chopped fresh cilantro
5 tablespoons fresh lime juice
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh corn kernel, roasted (or use frozen, or canned)
2 tomatoes, diced
1 (15 ounce) can black beans, drained and rinsed
1/3 cup thinly sliced green onion

Steps:

  • In 2 quart saucepan, bring broth to boil.
  • Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork.
  • Place couscous in a large bowl.
  • Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
  • Gently fold into couscous.
  • Add remaining ingredients and fold gently. Adjust salt and pepper to taste.
  • Refrigerate, covered, for at least one hour, or overnight.

Nutrition Facts : Calories 389.1, Fat 12.9, SaturatedFat 1.8, Sodium 106.9, Carbohydrate 57.8, Fiber 8.2, Sugar 1.4, Protein 12

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.

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

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.

Nutrition Facts : Calories 432 g, Fat 15 g, Fiber 10 g, Protein 14 g

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Top Asked Questions

How to cook avocado couscous and black beans?
Black beans add protein, and avocado is rich in heart-healthy fat. 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.
What is the best couscous recipe?
Directions. 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...
How to cook couscous with chicken broth?
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.
How long do you boil couscous?
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.

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