Pineapple, Black Beans, and Couscous
Ingredients25 m servings 675 cals
- Combine 1/2 cup water and reserved pineapple juice in a saucepan over medium-low heat; bring to a boil and immediately remove from heat. Stir couscous into the liquid to coat. Set aside until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Divide onto 2 plates.
- Stir pineapple chunks and black beans together in a skillet over medium heat. Mix 1/3 cup warm water and taco seasoning mix in a small bowl; pour over the black bean mixture. Cook and stir the mixture until hot, 5 to 7 minutes. Spoon over couscous to serve.
Per Serving: 675 calories; 1.3 g fat; 141.2 g carbohydrates; 24.7 g protein; 0 mg cholesterol; 1486 mg sodium. Full nutrition
ReviewsRead all reviews 3
Skipped the couscous and served the black bean/pineapple mixture over baked sweet potatoes.
This was surprisingly good given the minimal effort involved. I used quinoa instead of couscous, cooked in a combination of pineapple juice and vegetable broth. I also used home-blended taco s...