Algeria - Whole-Wheat Couscous with Red Beans and Vegetables

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It seems like there should be a more Algerian/Arabic name for this dish, but maybe this is just what it is when translated. At any rate, another easy to prepare, easy to cook, easy to clean up dish! And super healthy!

While cooking, I listened to traditional Algerian music.  

 


Whole-Wheat Couscous with Red Beans and Vegetables

Serves 6, Cook time: 20-30 minutes            


2 teaspoons olive oil

1 medium onion (chopped)

1 small red bell pepper, cut lengthwise into 2x.25-inch strips

1 small zucchini (halved lengthwise, diagonally sliced)

1 medium carrot (diagonally sliced)

1 medium rib of celery, cut crosswise into thin slices

1 teaspoon minced garlic

2 15.5. ounce cans no-salt-added dark red kidney beans, rinsed and drained

1 cut fat-free, low-sodium vegetable broth                      

1 small sweet potato (peeled, cut into 1-inch cubes)

1 large tomato (diced)

1 teaspoon dried thyme (crumbled)

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon cayenne

1 cup uncooked couscous (whole-wheat)

1/4 cup mined parsley (fresh)


1. In a large skilled, heat the oil over medium heart, swirling to coat the bottom. Cook the onion, bell pepper, zucchini, carrot, and celery for 5 minutes, stirring frequently. Stir in the garlic. Cook for 30 seconds, stirring occasionally.

2. Stir in the beans, broth, sweet potato, tomato, thyme, cumin, paprika, salt, and cayenne. Increase the heat to high and bring to a boil. Reduce the heat to low. Cook, covered, for 12-15 minutes, or until the vegetables are tender.

3. Meanwhile, prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Transfer the couscous to serving plates. Spoon the vegetable mixture over the couscous. Sprinkle each serving with the parsley.


Notes!

  • If you want to add any kind of meat to this, do it!
  • You can use any kind of broth, not necessarily vegetable. I used beef.
  • I used quinoa instead of couscous.
  • I didn't have a lid for my skillet, so I used a large pot instead. I don't think it made a difference!
  • Make sure the sweet potatoes are cooked all the way through. They were the thing that took the longest to cook. I would recommend dicing them a little smaller. The peppers and zucchini could also probably be chopped a little smaller/bite sized.

 

In Arabic.... لقد حصلت على شارتي! ("I earned my badge!")


 

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