Wednesday, April 20, 2011

Kidney Beans & Couscous...Latin Style

Couscous can be made in an assortment of different ways, but today I chose to prepare it with a Latin flavor.  I must admit it was very good. !

My Recipe:

1- 1/2 c. couscous
1 can of kidney beans (drained and rinsed well)
1/2 block of firm tofu
1 finely diced yellow onion
6 mashed garlic cloves
1/8 tsp. salt
5 sprigs of diced cilantro
1 envelope of jamon
1/8 black pepper
1 sazon envelope
2 stems of finely chopped green onion
1-1/2 c. c. vegetable broth
1/4 c. tomato sauce
2 tablespoons of olive oil

In a large skillet saute all your spices in oil on medium heat. Then add couscous, beans, tofu and then blend well, add the chicken broth. Let it simmer until the broth has evaporated a bit, lower your heat to low and stir it one more time and cover the skillet with lid. Cook for 10 to 15 minutes or until the couscous is done. Stir it once more before serving.  Serve it with your favorite salad.


From my Caribbean Vegan Kitchen to yours...SALUD!


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