Vegetables Sauté with Black Beans and Couscous

Vegetables Sauté with Black Beans and Couscous

Enjoy dinner tonight with this sautéed vegetables, black beans and couscous recipe that’s cooked easily in a skillet in just 20 minutes!

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

1
teaspoon olive or vegetable oil
1
medium red onion, thinly sliced
1
large red bell pepper, cut crosswise in half, then cut lengthwise into thin slices
1
small bulb fennel, cut into fourths and thinly sliced
2
tablespoons chopped fresh or 2 teaspoons dried oregano leaves
1/4
teaspoon crushed red pepper
2
cans (15 ounces each) black beans, rinsed and drained
2
cups hot cooked couscous
  1. Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and fennel in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
  2. Stir in oregano, red pepper and beans; reduce heat. Simmer uncovered 5 minutes. Serve with couscous.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Fennel is an aromatic plant with pale green, celerylike stems and bright green feathery leaves that resemble dill weed. Fennel is sometimes called sweet anise and people associate it with licorice. However, it has a milder and sweeter flavor than anise and the flavor becomes even milder when it is cooked.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 355
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 670mg;
  • Total Carbohydrate 78g
    • (Dietary Fiber 17g,
  • Protein 21g;
*Percent Daily Values are based on a 2,000 calorie diet.