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From The Frontline Thursday with Gabrielle Morel: Couscous with Black Beans

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A few months ago I was introduced to Couscous and I have been hooked ever since! It is amazing how tiny balls of grain could be so tasty and filling. Couscous is very healthy; full of protein, fiber, Vitamin A and iron.  It also only takes 5 minutes to prepare in comparison to rice. Don’t get me wrong, I still have my rice and beans because I am Puerto Rican and I can’t give that up! 🙂  However, Couscous is a great substitute for rice when I’m in the mood for something quick.

This is a photo of Couscous with black beans salad taken from Allrecipes.com

Couscous is Mediterranean style pasta made from 100% semolina wheat, (via neareast.com). It is versatile and can be used in salads, side dishes and even desserts. Personally, I buy the original Near East box of Couscous and I use it as a side dish as I would rice. Sometimes I put it in a wrap with chicken and vegetables. My favorite way to eat Couscous is on the side of my Tacos with black beans. 

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Near East Original Couscous: (Recipe can be found on the back of the Near East box of Couscous)
·         1 box of Couscous
·         2 cups of water/chicken broth (I prefer Chicken Broth)
·         Salt (optional)
·         Olive oil or Butter (I prefer Olive Oil)

1. In a medium saucepan, bring water, salt, and butter or olive oil to just a boil.
2. Stir in the couscous; cover.
3.  Remove from heat; let stand 5 minutes (or until all liquid is absorbed).
4. Fluff couscous lightly with a fork before serving.

Goya Classic Black Beans: (Recipe can be found on the back of a can of Goya Black Beans)
·         2 Tbsp. Goya Olive oil
·         ½ cup Onion, finely chopped (Can be substituted with Onion powder)
·         ¼ cup Green Pepper, chopped (Can be substituted with 2 tablespoons of Sofrito)
·         2 cloves of Garlic, minced (Can be substituted with Garlic powder)
·         1 15.5 oz can of Goya Black beans
·         ¾ cup water
·         1 tsp. oregano
·         1 packet of Sazon Goya without Annatto (I use a half a packet due to sodium)
·         1 Tbsp. Goya White Cooking Wine (Can be skipped)
1. Heat oil in a medium saucepan over medium heat. 
2. Add onion, pepper and garlic; cook until tender, about 8-10 minutes.
3. Stir in remaining ingredients. Bring to a boil.
4. Reduce heat and simmer 10 minutes.
Disclaimer: I don’t always follow the black beans recipe exactly as it is above. Sometimes I’m short on time and I will use Garlic powder instead of freshly minced Garlic. When I do substitute I don’t measure, but instead I go off instinct and taste.   I hope if you try this Couscous dish that you will love it just as much as I do.
Happy Cooking and Enjoy!
Have you ever eaten Couscous?
Please feel free to share your favorite recipe as well!

 

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Gabie Ocasio, Motivational Mami Contributor and Northeast Family & Travel Contributing Columnist

“Motivational Mami with Gabie Ocasio“, is a regular parenting, family lifestyle and travel contribution. She is also the Northeast Family and Travel Contributing Columnist. Gabie offers advice, tips, resources and inspirational motivation on a range of topics including, family living, parenting (TWO sets of twins as a single parent) and being a Latina Mami. Follow Gabie on Instagram at http://instagram.com/msoisaco Questions? Ask Gabrielle at ocasio.gabrielle@gmail.com
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Comments

  5. I’m so happy to receive such great feedback on my post! I love couscous and I love to introduce people to it, its delicious and so versatile!

    Maria, I was a vegetarian while in Highschool & my first semester of college. I didn’t eat “vegetarian” food, mostly pizza & pasta. If I had known about couscous back then I might still be a vegetarian today! I might go back to being vegetarian for a little while to save some money, Meat can be expensive!

    Ladies, please feel free to share any of your favorite couscous dishes, or some you come across that are interesting. I’m always looking for new things to try or review.

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