Ingredients for Southwestern Couscous
- Green Onion
- Unsalted Butter
- Fat Free Chicken Broth
- No Salt Added Stewed Tomatoes
- Ground Cumin
- 1/2 teaspoon chili powder
- 1 cup couscous
- Black Beans
- Extra Sharp Cheddar Cheese
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How to Make Southwestern Couscous
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1/3 cup thinly sliced green onions and cook until softened, about 3-5 minutes.
- Pour in 1 1/2 cups of chicken broth, 1 (14.5 ounce) can of diced tomatoes (undrained), 1 teaspoon ground cumin, and 1/2 teaspoon chili powder. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes.
- Stir in 1 cup couscous and 1 (15 ounce) can of kidney beans (drained and rinsed).
- Remove from heat, cover, and let stand for 5 minutes, or until the couscous is cooked and the liquid is absorbed.
- Fluff the couscous with a fork.
- Serve topped with 1/4 cup shredded cheddar cheese and the remaining green onions.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
1g
Fat
24g
Carbs
16g