Red Beans And Couscous Recipes

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RED BEANS AND COUSCOUS



Red Beans and Couscous image

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

1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 teaspoon salt
1/2 teaspoon dried crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
10 ounces quick-cooking couscous
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
2 tablespoons olive oil
4 green onions, diced
1/2 cup green bell pepper, diced
1/4 cup chopped fresh parsley
1 celery rib, diced
2 garlic cloves, minced

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

MEDITERRANEAN COUSCOUS AND BEANS



Mediterranean Couscous and Beans image

Raisins, tomatoes and garbanzos with an accent of feta cheese make this a tasty meal you can put on the table in a snap.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

3 cups vegetable broth or Progresso™ chicken broth (from 32-oz carton)
2 cups uncooked couscous
1/2 cup raisins or currants
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1 small tomato, chopped (1/2 cup)
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/3 cup crumbled feta cheese

Steps:

  • Heat broth to boiling in 3-quart saucepan. Stir in remaining ingredients except cheese; remove from heat.
  • Cover and let stand about 5 minutes or until liquid is absorbed; stir gently. Sprinkle each serving with cheese.

Nutrition Facts : Calories 575, Carbohydrate 114 g, Cholesterol 11 mg, Fiber 13 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1070 mg

BLACK BEAN AND COUSCOUS SALAD



Black Bean and Couscous Salad image

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

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

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

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