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Southwestern Vegetable Couscous

Carolina Kitchen: Southwestern Vegetable Couscous
Carolina Kitchen: Southwestern Vegetable Couscous

Ingredients

  • 2T Olive oil
  • 1/2 C squash (zucchini, yellow), diced
  • 1/4 C peppers, seeded and diced
  • 1/2 C red onion, diced
  • 1T garlic, pressed
  • 1 1/2 C black beans, drained
  • 1 1/2 C couscous
  • 2C boiling water
  • 1/2 tsp each: curry powder, cayenne pepper, salt and black pepper
  • 1 tsp cumin

Instructions

  1. In a glass bowl, combine the couscous and boiling water. Cover with plastic wrap and allow to stand until all water is absorbed, about five minutes.
  2. In a sauce pot sauté the squash, onion, peppers and garlic in the olive oil over medium high heat, until the onion is softened, about three to five minutes.
  3. Add the drained black beans and the spices to the sauté, folding to incorporate.
  4. After the five minutes, fluff the couscous and add to the vegetables, cooking until heated through, another couple of minutes.
  5. Serve immediately or cool and serve as a picnic side


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