One of my biggest pet peeves is when people say they don’t have time to cook. As much as I love to occasionally spend entire Sundays pouring over cookbooks and experimenting with new recipes, as a general rule I do not like cooking extravagant meals. My weekday meal preparation never extends beyond 15-20 minutes, and yours shouldn’t either. For this reason, I started a recipe series focusing on easy, delicious, and healthy meals that take 15 minutes or less to make.
This Mushroom, Black Bean and Mint Couscous is a prime example of how a few simple ingredients can yield many delicious and healthy meals. Make this meal for dinner on a Monday night, reheat for lunch on Tuesday with a piece go fruit, and over a green salad on Wednesday. This recipe can easily be doubled and then frozen for an easy meal when pressed for time. Just portion, freeze, pull out the night before, and reheat for a quick lunch the next day. Healthy doesn’t have to mean hard work, just a little planning!
Mushroom, Black Bean & Mint Couscous
What You’ll Need
- 2 cups pearled couscous
- 2.5 cups vegetable or chicken broth (optional)
- 1 teaspoon oil
- 1 cup sliced or chopped mushroom
- 1 chopped onion
- 3 garlic cloves
- 1 can or 2 cups black beans
- 1/2-1 cup chopped mint
- Spices to taste: salt, pepper, cumin and cayenne pepper
- juice of one lemon
What You’ll Do
- Make couscous according to directions, as different brands call for different cooking times. I used Rice Select, which called for a 8-10 minute cook time after water boils.
- In large pan over medium heat, saute mushrooms, onions, and black beans in olive oil until soft.
- Season vegetable mixture with salt, pepper, cumin, and cayenne pepper to taste.
- Add chopped mint and garlic, cook 1 minute more or until garlic begins to brown.
- Add cooked couscous, stirring well to mix with vegetables.
- Squeeze juice of one lemon.
To reheat: Couscous will lose moisture with refrigeration. When reheating, add 1/4 cup water or broth to couscous to capture original soft consistency.