Pineapple, Black Beans, and Couscous

Ingredients

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tbsp or 5g

• Water

  Plain, clean water

  ⅓ cup or 78g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Pineapple

  Canned, juice pack, solids and liquids

  2 cup, crushed, sliced, or chunks or 498g

• Water

  Plain, clean water

  ½ cup or 118g

• Couscous

  Dry

  1 cup or 173g

Directions

1. Rinse and drain the black beans. Drain the pineapple, reserving the juice.
2. In a saucepan, combine 1/2 cup water and the reserved pineapple juice. Bring to a boil over medium-low heat, then remove from heat immediately. Stir in the couscous, coating it evenly. Set aside for about 5 minutes, or until the liquid is absorbed and the couscous is tender. Fluff with a fork and divide onto 2 plates.
3. In a skillet, combine the pineapple chunks and black beans. Cook over medium heat.
4. In a small bowl, whisk together the remaining 1/3 cup warm water and the taco seasoning mix. Pour the mixture over the black beans and pineapple.
5. Cook and stir for 5 to 7 minutes, or until heated through. Spoon the mixture over the couscous to serve.

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