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 min
  • Total Time 20 min
  • Servings 4

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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