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
- 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.
- Fluff couscous with a fork.
- Add beans, salsa, cilantro and pepper to saucepan; cook over medium-low heat until completely heated through, 10 to 12 minutes.
- Serve at once or refrigerate and serve within 2 to 3 days.
- Reheat in microwave or serve at room temperature.
- 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 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.