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

  Frozen, chunks, sweetened

  2 cup, chunks or 490g

• Water

  Plain, clean water

  ½ cup or 118g

• Couscous

  Dry

  1 cup or 173g

Directions

1. Rinse and drain beans. Drain pineapple; reserve juice.
2. Combine 1/2 cup water and reserved pineapple juice in a saucepan over medium-low heat; bring to a boil and immediately remove from heat. Stir couscous into the liquid to coat. Set aside until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Divide onto 2 plates.
3. Stir pineapple chunks and black beans together in a skillet over medium heat. Mix 1/3 cup warm water and taco seasoning mix in a small bowl; pour over the black bean mixture. Cook and stir the mixture until hot, 5 to 7 minutes. Spoon over couscous to serve.

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