This week's recipe is delicious as is. However, I can't wait until we have fresh tomatoes from the garden this summer.
Until then, we make this couscous dish with canned organic tomatoes.
You can also swap out the pinto beans for garbanzo beans if you like or, play around with the spices. I have couscous with a tomato bean sauce several times and it has been a little different each time. However, this particular version is pretty tasty.
What you need:
1 1/2 C vegetable broth
1 C dry whole wheat couscous
1/3 C diced onion
1 diced garlic clove
2 tsp olive oil
1 15 oz can crushed tomatoes
1 15 oz can pinto beans
1 TB chopped fresh cilantro
2 tsp ground cumin
pinch cinnamon
salt to taste
1/8 - 1/4 tsp ground red cayenne pepper
1/2 diced avocado
1/2 C Shredded cheddar (soy or regular)
What you do:
In a small saucepan, bring broth to a boil. Once the broth reaches a
boil, remove from heat and stir in couscous. Cover and let sit for
five minutes.
In a medium saucepan, heat oil over medium and add garlic and onions.
Sauté for 3-5 minutes or until garlic is lightly golden. Add beans,
tomatoes, spices and herbs. Stir well and reduce heat to let the sauce
simmer for fifteen minutes.
Divide the couscous evenly among the four bowls. Top each with sauce,
cheese and avocado.
