“Miracles are things that we make for ourselves.”
—Oerba Dia Vanille, FFXIII
This is an extremely versatile recipe for using up leftover vegetables from your refrigerator or garden.
- 1 cup whole-wheat couscous (about 6 oz.)
- 1½ cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 bunch green onions (about 3 oz.), washed, root ends removed, halved and chopped
- 8-12 garlic cloves (1 bulb), peeled and halved
- 1 red bell pepper, washed and ends removed, chopped
- 1 green bell pepper, washed and ends removed, chopped
- 1 jalapeno pepper, minced
- 1 large zucchini, chopped
- 2 cans black beans, drained and rinsed
- Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon hot pepper sauce (such as Tabasco)
- ¾ oz. cilantro, rinsed and chopped (optional)
Place couscous in a large Tupperware container. Heat 1¼ cups broth or water to boiling (reserve the other ¼ cup for later use) and pour over the couscous, stirring once to make sure that the liquid is evenly distributed. Cover tightly and set aside for at least 10 minutes.
In a large saucepan, heat oil over medium high heat until hot but not smoking. Add the light-green parts of the onion (save the dark-green ends for later use), garlic, bell pepper, and jalapeno pepper, and sauté for about 5 minutes. Add zucchini, black beans, lime juice, remaining ¼ cup broth or water, and hot pepper sauce. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 5 minutes. Stir in cilantro and dark-green onion ends.
Fluff the couscous with a fork. Serve 1 cup of the black bean mixture over ½ cup of cooked couscous. Makes 6 servings.
Per serving: 287 calories, 3.3 g. fat, 0.4 g. saturated fat, 0.4 g. poly. fat, 1.7 g. mono. fat, 670.4 mg. sodium, 316.4 mg. potassium, 52.7 g. carbohydrates, 10.3 g. fiber, 14.2 g. protein, vitamin A 9%, vitamin C 98%, calcium 14%, iron 19%