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Whole Wheat Couscous with Red Beans and Vegetables
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Brief Description
One-skillet dish with cooked vegetables and couscous in a chicken broth.
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Main Ingredient
kidney beans
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Category: Vegetarian
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: CHL
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Posted On: Jul 21, 2014
Number of Servings:
Ingredients:
- 2 teaspoons - olive oil
- 1 - medium yellow onion cut into 1/2-inch pieces
- 1 - small red bell pepper cut lengthwise into 1/4-inch pieces
- 1 - small zucchini halved lengthwise and cut diagonally into thin slices
- 1 - medium carrot cut diagonally into thin slices
- 1 - medium rib of celery sliced thinly crosswise
- 2 cloves - garlic finely chopped, or 3 cloves, if preferred
- 2 cans - no salt added dark kidney beans drained, rinsed, 15.5 oz. each
- 1 cups - low sodium chicken stock
- 1 - small sweet potato peeled, cut into 1-inch pieces
- 1 - large tomato diced
- 1 teaspoons - dried thyme crushed
- 1 teaspoons - ground cumin
- 1/2 teaspoons - paprika
- 1/2 teaspoons - salt
- 1/8 teaspoons - cayenne
- 1 cups - uncooked whole wheat couscous
- 2 - scallions thinly sliced
- 2 1/2 tablespoons - fresh chopped parsley to taste
Directions:
In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, bell pepper, zucchini, carrots and celery for 5 minutes, stirring frequently.
Add the garlic and cook for 30 seconds, stirring occasionally.
Stir in the beans, broth, sweet potato, tomato, thyme, cumin, paprika, salt and cayenne. Increase the heat to high and bring to a boil. Reduce the heat to low.
Cook, covered, for 12-15 minutes or until the vegetables are tender. Stir in scallions and fresh parsley, this time for garnish.
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