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 1/2 a red bell pepper, and a 1/2 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 1/4 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, 1/2 tsp of ground cumin, and 1/4 tsp of Mexican oregano. Salt and pepper to taste.
Now add 3/4 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!
- 1 bunch Green Onions (chopped)
- 1/2 Red Bell Pepper (diced)
- 1/2 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
- 1/2 tsp Ground Cumin
- 1/4 tsp Mexican Oregano
- Salt and Pepper to taste
- 3/4 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