Vegetables Sauté With Black Beans And Couscous Recipes
BLACK BEAN AND COUSCOUS SALAD
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
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
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
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.
VEGETABLES SAUTé WITH BLACK BEANS AND COUSCOUS
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
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
VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
STIR-FRY VEGETABLES IN BLACK BEAN SAUCE
So good, you could add meat or chicken if you like. Serve with steamed rice. I love the flavor of the black bean sauce!!
Provided by tamibic
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in wok and add the vegtables.
- Stir and cook 3 minutes.
- Add the remaining ingredients and continue stirring for 2-3 minutes longer or until slightly thickened.
Nutrition Facts : Calories 129.1, Fat 7.3, SaturatedFat 1.3, Cholesterol 0.5, Sodium 173.8, Carbohydrate 14.2, Fiber 3.6, Sugar 4.1, Protein 2.8
WHITE BEANS AND VEGGIES WITH COUSCOUS
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
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.
ROASTED VEGGIES WITH COUSCOUS
Light fluffy couscous with a touch of olive oil with roasted veggies. Dressed with olive oil and balsamic vinegar. A great vegetarian dish. A delight, summer or winter.
Provided by 747
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat your grill to a high heat, outdoor or indoor.
- Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
- While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
- Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.
Nutrition Facts : Calories 224 calories, Carbohydrate 36.8 g, Fat 5.5 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 301.4 mg, Sugar 2.1 g
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