Recipe: Red Beans and Couscous

We have come to LOVE pearl couscous. I thought it’d be a great healthy food; however, I read today that it’s pretty refined (most of the time) and not recommended as a nutritionally useful food. Boo! 😦

Regardless, I still love it. I will just look for the nonrefined couscous and get some protein!

I made up this recipe. It is similar as far as the veggies, to the previous recipe I posted (Quinoa and Beef Skillet).

Red Beans and Couscous

1 TBSP olive oil

1 stalk celery, diced

1 carrot, shredded

1/2 of 1 zucchini, shredded (with skin left on)

Salt and pepper

1 1/2 cups water

1 cup pearl couscous

1. Heat olive oil in pan. Add veggies and cook til very tender. Salt and pepper to taste.

2. Boil water. Remove from heat and add couscous. Cover and let stand (off heat) for 15 minutes until water is absorbed.

3. Add cooked couscous to veggie mix and stir to combine.

I made this for a Meatless Monday dinner. It went over well. I like shredding zucchini into dishes. My kids will eat zucchini without a complaint; my husband is another story! I have to sneak it into dishes by shredding it in order for him to eat it. I just tell him afterward that it was in there. 🙂


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