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Southwest Couscous

Categories: Low-calorie, Low-fat, Vegetarian
Type: Side Dishes

This couscous recipe adds black beans, salsa, and cilantro for southwestern flavor.

Serves: Serves: 6


  • 2 cups boiling water
  • 1 cup uncooked couscous
  • 15-ounce can black beans, rinsed and drained
  • 1 cup chunky-style salsa
  • 3 1/2 tablespoons fresh cilantro, finely chopped
  • Pepper to taste

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  1. Bring 2 cups water to a boil in medium saucepan; add couscous, reduce heat to low, cover and simmer 12 to 15 minutes, until water is completely absorbed.
  2. Fluff couscous with a fork.
  3. Add beans, salsa, cilantro and pepper to saucepan; cook over medium-low heat until completely heated through, 10 to 12 minutes.
  4. Serve at once or refrigerate and serve within 2 to 3 days.
  5. Reheat in microwave or serve at room temperature.
  6. If serving chilled, add additional salsa if desired.
  • Couscous is a low-fat, low-sodium wheat product that contains a fair amount of folate, a B vitamin important for the growth and regeneration of red blood cells and for the formation of hemoglobin.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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