Thursday, November 17, 2011

Side dish: Quick Bean and Vegetable Couscous

Okay. So I was the only person in the family that really liked this. However, edits can be made to improve it versus what I made, so it's versatile. This is another recipe from Robin Asbell's The New Whole Grains Cookbook. I made it this summer, but I don't know what season it's good for.
2 tablespoons olive oil
1 large carrot, shredded
1 large onion, chopped (about 2 cups)
2 cloves garlic, minced
One 14 ounce can diced canned tomatoes, drained
1/2 teaspoon freshly cracked black pepper
3/4 teaspoon salt
One 15-ounce can black beans, garbanzos, or white beans, drained and rinsed
1 1/4 cups vegetable stock or water
1 cup whole wheat couscous or bulgur
1/2 cup chopped fresh parsley
4 ounces aged cheese, shredded


  1. Heat the olive oil in a 4-quart saucepan with a tight-fitting lid. Add the carrot and onion and sauté over medium heat until soft and golden, the longer the better. Add the garlic, tomatoes, pepper, salt, and beans. Sauté, stirring gently, until everything is heated through. Add the stock or water, push the veggies to the sides, and bring the liquids to a full boil. Turn off the heat, add the couscous , stir once quickly and tightly cover. (If using bulgur, return to a full boil, tightly cover, simmer for 10 minutes, then take off the heat.) 
  2. Let the pot stand, covered, at room temperature for 10 minutes to absorb the liquids and flavors. Add the parsley, fluff with a fork, and serve warm, topped with the cheese.

Other Details:

  • I made the first time with regular couscous and white beans. Try with whole wheat couscous or bulgur and black beans.
  • Makes 5 cups, about 4 servings
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