a quick and simple lunch that includes couscous and black beans for protein. You will also adore the combination of taco seasoning’s spiciness and sweet pineapple. You may need to add extra water to the couscous if it appears to need it, depending on how much liquid your pineapple has.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup water
- 1 (15 ounce) can pineapple chunks, drained (juice reserved)
- 1 cup couscous
- 1 (15 ounce) can black beans, rinsed and drained
- ⅓ cup warm water
- 2 tablespoons taco seasoning mix
Instructions
- 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.
- 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.
Reviews
Skipped the couscous and served the black bean/pineapple mixture over baked sweet potatoes.
This was surprisingly good given the minimal effort involved. I used quinoa instead of couscous, cooked in a combination of pineapple juice and vegetable broth. I also used home-blended taco seasoning. My husband didn’t love it, but I was happy to bring it for my lunch.
Although the picture is not too appealing, I like the flavors of this recipe, the protein from the black beans and the tang of the pineapple. I added a can of chick peas as well as the black beans, and I had to add more taco seasoning, liquid and salt because of that. I mixed it all together rather than putting the beans/pineapple on top, so that it was easy to divide up and refrigerate for later. Good for lunch with a piece of fruit on the side.