Tuesday, June 1, 2010

Zesty Cous Cous with Black Beans and Carrots

Zesty Cous Cous with Black Beans and Carrots

About 60 cents/serving when ORGANIC.  Salad additional.
Serves 3-4
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.

Gluten-free Instructions:
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.

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