Pineapple, Black Beans, and Couscous

Ingredients

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Water

  Plain, clean water

  ³⁄₁₆ cup or 39g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Pineapple

  Frozen, chunks, sweetened

  1 cup, chunks or 245g

• Water

  Plain, clean water

  ¼ cup or 59g

• Couscous

  Dry

  ½ cup or 87g

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.

Similar Foods

• Couscous Black Bean and Corn Salad
• Quinoa and Black Beans
• Black Beans and Rice
• Black Bean and Salsa Soup
• Black Beans, Carrots, and Rice
• Avocado and Black Bean Wrap