Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 small red bell pepper, cut lengthwise into 2 x ¼-inch strips
- 1 small zucchini, halved lengthwise, diagonally sliced
- 1 medium carrot, diagonally sliced
- 1 medium rib of celery, cut crosswise into thin slices
- 1 teaspoon minced garlic
- 2 15.5-ounce cans no-salt-added dark red kidney beans, drained and rinsed
- 1 cup fat-free, low-sodium vegetable broth
- 1 small sweet potato, peeled, cut into 1-inch cubes
- 1 large tomato, diced
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon cayenne
- 1 cup uncooked whole wheat couscous
- ¼ cup minced fresh parsley
Directions
- In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, bell pepper, zucchini, carrot, and celery for 5 minutes, stirring frequently. Stir in the garlic. Cook for 30 seconds, stirring occasionally.
- Stir in the beans, broth, sweet potato, tomato, thyme, cumin, paprika, salt, and cayenne. Increase the heat to high and bring to a boil. Reduce the heat to low. Cook, covered, for 12 to 15 minutes, or until the vegetables are tender.
- Meanwhile, prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Transfer the couscous to serving plates. Spoon the vegetable mixture over the couscous. Sprinkle each serving with the parsley.
@vetricommunity
Follow us on social media for recipes, resources and the latest VCP news!
Follow us on Instagram