A single-portion meal is again the focus of tonight's dinner. This meal was super-simple to put together and really quick to make, too. You could use whatever veggies you have on hand to enhance this dish; in my case I had a languishing roma tomato and some leftover broccoli florets. And of course, any dish is better with a little cheese (right?); I added some small cubes of feta cheese as a garnish.
Couscous with Veggies and Feta Cheese
makes one serving
1/3 cup couscous
1/2 cup water
1/2 cup no-salt-added black beans
1/2 cup broccoli florets, cooked
1 small roma tomato, chopped
feta cheese to garnish
1. Bring 1/2 cup of water to boil. Stir in 1/3 cup couscous, and remove from heat. Let stand for 5 minutes.
2. In the meantime, cook the broccoli florets. (In my case, I nuked the leftover florets for about 2 minutes.)
3. Drain and rinse one can of no-salt-added black beans.
3. Chop one roma tomato. Remove seeds.
4. After the couscous has absorbed all the water, add 1/2 cup black beans, 1/2 cup broccoli florets, and chopped roma tomato. Stir all the ingredients together.
5. Spoon the couscous mixture onto a plate. Garnish with feta cheese.
makes one serving
1/3 cup couscous
1/2 cup water
1/2 cup no-salt-added black beans
1/2 cup broccoli florets, cooked
1 small roma tomato, chopped
feta cheese to garnish
1. Bring 1/2 cup of water to boil. Stir in 1/3 cup couscous, and remove from heat. Let stand for 5 minutes.
2. In the meantime, cook the broccoli florets. (In my case, I nuked the leftover florets for about 2 minutes.)
3. Drain and rinse one can of no-salt-added black beans.
3. Chop one roma tomato. Remove seeds.
4. After the couscous has absorbed all the water, add 1/2 cup black beans, 1/2 cup broccoli florets, and chopped roma tomato. Stir all the ingredients together.
5. Spoon the couscous mixture onto a plate. Garnish with feta cheese.
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