Enjoy dinner tonight with this sautéed vegetables, black beans and couscous recipe that’s cooked easily in a skillet in just 20 minutes!
Vegetables Sauté with Black Beans and Couscous
- Prep Time 10 min
- Total 20 min
- Servings 4
- Ingredients 8
Ingredients
- 1 teaspoon olive or vegetable oil
- 1 medium red onion, thinly sliced
- 1 large red bell pepper, cut crosswise in half, then cut lengthwise into thin slices
- 1 small bulb fennel, cut into fourths and thinly sliced
- 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
- 1/4 teaspoon crushed red pepper
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cups hot cooked couscous
Instructions
-
Step1Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and fennel in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
-
Step2Stir in oregano, red pepper and beans; reduce heat. Simmer uncovered 5 minutes. Serve with couscous.
Nutrition
355
Calories
3g
Total Fat
21g
Protein
78g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 355
- Calories from Fat
- 25
- Total Fat
- 3g
- Saturated Fat
- 1g
- Cholesterol
- 0mg
- Sodium
- 670mg
- Total Carbohydrate
- 78g
- Dietary Fiber
- 17g
- Protein
- 21g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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