Zesty Cous Cous with Black Beans and Carrots
About 60 cents/serving when ORGANIC. Salad additional.
Vegetarian and Vegan as written.
For a Gluten-free option, replace cous cous with quinoa or rice.
1-1/4 cup vegetable broth (increase to 2 cups for gluten-free)
1 cup whole grain cous cous (replace with rice or quinoa for gluten-free)
15-ounce can of black beans, rinsed (or 6 oz. dried, soaked overnight, and boiled 1 hour)
1 cup carrots, finely diced
1/4 cup minced fresh parsley
1/2 teaspoon cumin
1/8 teaspoon ground nutmeg
In a large saucepan, combine the seasonings and broth. Bring to a boil, then remove from the heat. Stir in the cous cous, followed by the beans and carrots. Let sit, covered, for about 10 minutes. Serve with a salad that has lots of crisp greens.
Pre-cook the rice or quinoa with vegetable broth. When cooked, combine with all other ingredients. Serve with crisp salad.
Source: Recipes for Healthy Bliss: Using NatureFoods and Lifestyle Choices to Rejuvinate Your Body and Life, by Susan Smith Jones, Ph.D.