Barbeque and Veggie Couscous
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Cook time: 
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Serves: 6
 
Ingredients
  • 1 bell pepper
  • ½ red onion
  • 3 cloves of garlic
  • 15 oz diced tomatoes, drained and rinsed
  • 15 oz black beans, canned (rinsed) or cooked
  • 15 oz corn
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • ½ tbsp. liquid smoke
  • ½ tbsp. low sodium soy sauce or liquid aminos
  • 1 tbsp. molasses
  • 1 tbsp. Dijon mustard
  • salt and pepper, to taste
  • Vegetable broth (for sautéing)
  • ¾ c barbeque sauce
  • 1¾ c Vegetable broth
  • 1½ c couscous (whole wheat or gluten free)
  • Optional topping: shredded cheddar cheese, nutritional yeast, and/or ranch dressing
Instructions
  1. Heat a sauté pan over medium heat. Add a thin layer of broth.
  2. Rough chop the pepper, onion, and garlic. Saute until soft, adding more broth if necessary to prevent sticking.
  3. Once soft, add all ingredients except the avocado, couscous, and additional broth.
  4. In a separate sauce pan, bring the 1¾c broth to a boil and add the couscous. Remove from heat after about 5 minutes (for whole wheat, use package instructions for gluten free), when all liquid is absorbed.
  5. Stir couscous into the veggies. Chop the avocado and stir in carefully.
  6. Serve immediately and top with cheese or nutritional yeast.
Notes
If making vegan, top with nutritional yeast or a vegan cheese sub.
If making gluten free, opt for gluten free soy sauce (or liquid aminos) and gluten free couscous.
Nutrition Information
Serving size: ⅙ recipe Calories: 440 Fat: 3 Carbohydrates: 86 Fiber: 15 Protein: 22
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/01/06/barbeque-veggie-couscous/