Photo: Black Bean and Spinach Couscous Recipe
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
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.
Squeeze excess water out of thawed spinach. Semi Homemaker Tip: use potato ricer to squeeze water from spinach - Carol Simmons, Orland Park, IL.
In a microwave-safe bowl, combine spinach and black beans. Heat, covered, in microwave on HIGH for 2 minutes.
Stir spinach and black bean mixture into couscous. Add lemon juice and season, to taste, with salt and pepper.
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By spikbeatz
New Mexico
on July 18, 2012
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I like it a lot! I've just finished and have been doing quality checks since I mixed it and while I put it on my dish for me and my son and at some point I'm sure it will make it to the dinner table. I had to use lime juice in stead of lemon because I don't have lemon, but I think it gives it that extra zing that some might have been missing. I haven't even added the salt and pepper yet! I'm finding that I really like black beans, that might have something to do with it also.
By hayamanda
on May 03, 2011
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My 14 year old son and I both LOVED this recipe. Exactly as written. It's healthy and tasty. It's great for lunch the next day too!
By Becky123456
Garner, NC
on September 22, 2010
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I followed the tips from the other folks and sauteed some garlic in olive oil before adding the chicken stock to the pot. I also used a 6 oz bag of fresh spinach and microwaved it in a covered bowl and then mixed all ingredients into that serving bowl when it was time, and added a few pantry spices when I tossed it all together. It wasn't bad - still not a whole lot of flavor, and I really couldn't taste the black beans, but everyone ate it so thats a good sign. I don't plan on making it again though.
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