Black beans and couscous are delicious and nutritious when combined with spicy vegetables. The combination is good hot or cold, and can be served with salad fixings or alone.
1 1/2 cups dry black beans, soaked in water for at least 6 hours and drained
1 tsp cumin seed or ground cumin
3/4 tsp turmeric
1/4 tsp cinnamon
5 cups water
1 package whole wheat couscous (about 1 1/2 cups)
1 tsp salt
1 Tbsp lecithin
3 Tbsp olive oil
2 medium size onions, chopped
5-6 cloves garlic, chopped
1 bell pepper, green or red, chopped
1 green chili pepper or other spicy pepper, chopped small (I left in half of the seeds for added spiciness)
3 medium size tomatoes, chopped
- (Ingredients from section 1) Put the beans, spices, and water into a large pot, and bring to a boil. Lower heat, cover, and cook until the beans are softened, about 35 minutes. Check occasionally to make sure the beans keep their shape and aren’t too soft.
- (Ingredients from section 2) Add the couscous and salt, cover the pot, and cook 8 minutes. Check the water occasionally to make sure the couscous doesn’t start to stick to the bottom of the pot. Add water as necessary.
- When the couscous and beans have finished cooking, remove from heat and stir in the lecithin.
- (Ingredients from section 3) While the couscous and beans are cooking, heat the olive oil in a large skillet.
- Saute the chopped onion until softening.
- Add the chopped pepper, chili pepper, and garlic and continue sauteing for 5 minutes.
- Add the tomatoes and saute five minutes more. When the vegetables are soft, remove from heat.
- Add the sauteed vegetables to the couscous and beans and mix well. Taste and adjust seasonings as needed.