RED BEANS AND COUSCOUS
Make and share this Red Beans and Couscous recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring first 6 ingredients to a boil in a large saucepan over medium-high heat; remove from heat.
- Stir in couscous; let stand 10 minutes.
- Fluff mixture with fork.
- Stir in kidney beans and remaining ingredients.
- Serve hot or slightly chilled.
Nutrition Facts : Calories 259.3, Fat 4.4, SaturatedFat 0.7, Sodium 473.9, Carbohydrate 44, Fiber 7, Sugar 2.2, Protein 11.3
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
AFRICAN RED BEANS & COUSCOUS
If you've always thought beans were boring, try this super recipe flavored with almonds. The beans are served over couscous, a grain popular in Africa. I thought this was okay the first day, but the next day, I couldn't keep away from it! The first time I made it, I didn't make the couscous. You can make this in a crockpot too. Just check the water occasionally. Adapted from Shoshoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Retreat by Anne Saks and Faith Stone(via Delicious Living magazine).
Provided by Sharon123
Categories Grains
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak beans overnight. Drain and rinse beans well. Place beans in a large, heavy-bottomed soup pot with 6 cups water and tomatoes. Bring to a boil, lower heat and simmer 1 1/2 to 2 hours until tender. Add more water during cooking if necessary, using just enough to make a gravylike sauce. You can cook this in the crockpot if you like, on high for 4-5 hours, checking occasionally(remember you still want at the end a gravylike consistency).
- In a medium skillet, sauté onions, celery and potatoes in olive oil 15 minutes until potatoes are almost soft. Set aside.
- Puree almonds and soymilk in a blender until smooth. Add sautéed vegetables, almond milk, salt, cayenne and black pepper to cooked beans and simmer for 20 to 30 minutes.
- While beans simmer, bring 4 cups water to boil in a medium saucepan. Stir in couscous, 1 teaspoon olive oil and salt. Cover saucepan, remove from heat and let sit 10 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 374.8, Fat 23.6, SaturatedFat 2.2, Sodium 1092.2, Carbohydrate 31.4, Fiber 7.2, Sugar 10.9, Protein 15.9
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