Southwest Couscous
Author: 
Serves: 4
 
Ingredients
  • 2 ears of corn
  • 1 tsp olive oil or some water
  • onion
  • 4 cloves garlic
  • 15 oz can fire roasted tomatoes
  • 15 oz can black beans
  • 1 avocado
  • 1 c whole wheat or gluten free couscous
  • 1 ¼ c no-chicken broth (or water + 1 tsp Better than Bouillon or other)
  • ½ tsp oregano
  • ½ tsp chili powder
  • Salt and pepper, to taste
  • Cheddar (optional)
Instructions
  1. Preheat the oven to 350°F.
  2. Peel the husks back from the corn partway and remove the silk. Replace the husks and place the corn directly on the rack in the oven for ~30 minutes.
  3. Meanwhile, rough chop the garlic and onion and saute in a pan with the olive oil or a thin layer of water over medium heat.
  4. Once fragrant, add the tomatoes (undrained) and the black beans (drained and rinsed). Add the seasonings and reduce heat.
  5. Once the corn is cool, cut off the cob and add to the veggie mixture.
  6. In a separate sauce pan, bring the broth to a boil and add the couscous. Remove from heat after about 5 minutes (for whole wheat), when all liquid is absorbed.
  7. Stir couscous into the veggies. Chop the avocado and stir in carefully.
  8. Shred cheddar over the top, if desired.
Notes
To make vegan, use vegan cheese or sprinkle with nutritional yeast.
Nutrition does not include optional oil or cheese.
Nutrition Information
Calories: 410 Fat: 10g Carbohydrates: 71g Fiber: 14g Protein: 17g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/05/24/southwest-couscous/