Black Bean and Spinach Couscous
- 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
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.
Recipe courtesy of Sandra Lee, 2008