Black Bean and Spinach Couscous (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups chicken stock |
1 cup couscous (recommended: near east) |
1 (10-ounce) package frozen chopped spinach, thawed (recommended: bird's eye) |
1 can black beans, drained |
2 teaspoons lemon juice |
salt and freshly ground black pepper |
Directions:
1. In a medium saucepan, over high heat, bring chicken broth to a boil. Remove from heat and stir in couscous. Cover and let sit for 5 minutes.
2. Squeeze excess water out of thawed spinach. Semi Homemaker Tip: use potato ricer to squeeze water from spinach - Carol Simmons, Orland Park, IL.
3. In a microwave-safe bowl, combine spinach and black beans. Heat, covered, in microwave on HIGH for 2 minutes.
4. Stir spinach and black bean mixture into couscous. Add lemon juice and season, to taste, with salt and pepper.
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