For those of you who have Facebook, have you seen those little videos that pop up from time to time from TipHero? You know, the ones that illustrate a recipe step by step? Yeah those...
Usually they are full of ingredients we will never use.....lots of oil, cheese, chicken, etc. But one day - I saw one that caught my eye - because it was pretty much Vegan already....
It was a Quinoa dish - and I thought - "Hey, that looks pretty good, and pretty easy to modify to be both Vegan and McDougall Compliant......
So that's exactly what I did.
And let me tell you, it was just as easy to make as the video illustrated, and it was really good too! So here is my adaptation of a One Pot Mexican Couscous.
And yes - if you want to use Quinoa you can - I just happened to have some Couscous in my pantry so I used that. You will get a bigger nutritional bang for your buck using Quinoa - but use whatever you have. Couscous worked just fine. I even think Rice would work too.
Ready for a no muss, no fuss, one pot, easy cleanup recipe? I thought so..... here we go.
One Pot Mexican Couscous
In a large pan, saute a few cloves of minced garlic, about ½ a red bell pepper, and a ½ a green bell pepper until softened. I used a small bunch of green onions too. And - just to spice it up a bit - I minced about ¼ cup of pickled jalapeños too. (The mild kind).
Once that has softened down, add a can of drained and rinsed black beans, and a can of fire roasted tomatoes. Give that a quick stir and add your spices. I used 2 Tbls of good quality salsa, about 1 tsp of chili powder, ½ tsp of ground cumin, and ¼ tsp of Mexican oregano. Salt and pepper to taste.
Now add ¾ cup of Couscous (or quinoa) and 1 cup of low sodium veggie broth. Stir and bring to a boil, then lower the heat to med-low and cover.
Let simmer 20 minutes and that's it. Fluff with a fork and dinner's ready.
See? Simple and quick, and all in one pan.
Salt and pepper to taste and season with additional salsa, cilantro, avocado, etc as desired. A tablespoon of Lime Juice adds a nice flavor too.
Happy Holidays everyone! See you next week!
A quick and easy, One Pot Mexican Couscous. Ready in 20 minutes and only one pot to clean up! Super easy, McDougall Compliant, and 100% Fat Free.
- 1 bunch Green Onions ((chopped))
- ½ Red Bell Pepper ((diced))
- ½ Green Bell Pepper ((diced))
- 2 cloves Garlic ((minced))
- 1 Jalapeno
- 1 can Black Beans, drained & rinsed ((15oz))
- 1 can Fire Roasted Tomatoes ((15oz))
- 2 Tbs Salsa
- 1 tsp Chili Powder
- ½ tsp Ground Cumin
- ¼ tsp Mexican Oregano
- Salt and Pepper to taste
- ¾ cup Couscous ((or Quinoa))
- 1 cup Vegetable Broth ((low sodium))
- Saute vegetables in a small amount of veggie broth until softened
- Add beans, tomatoes, and spices and stir to combine
- Add Couscous and stir to mix thoroughly
- Add Veggie Broth and heat to boiling
- Reduce heat to med-low and cover
- Simmer 20 minutes
Garnish with additional salsa, cilantro, avocado, or lime juice