This was a super easy dish to make with prep working taking the most time, what with all the chopping of onions and green peppers and celery and garlic. But it came together quickly because, instead of the traditional rice accompaniment, this recipe calls for couscous. I will probably make this again but I need to think about how to spice it up a bit.
1 tsp olive oil
1/2 medium green bell pepper, chopped
1 medium rib of celery, chopped
1/2 onion, chopped
2 medium garlic cloves, chopped
2 cups low-sodium vegetable broth
1 15oz can no-salt-added red beans, rinsed and drained
2 tbls imitation bacon bits*
1 1/2 to 2 tsps salt-free Creole or Cajun seasoning blend
1 1/2 cups uncooked whole-wheat couscous
In a medium nonstick saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the bell pepper, celery, onion, and garlic for 3 to 4 minutes, or until tender, stirring occasionally.
Stir in the broth, beans, bacon bits, and seasoning blend. Bring to a simmer. Reduce the heat and simmer for 1 to 2 minutes, or until the bacon bits are tender.
Stir in the couscous. Remove from the heat. Let stand, covered, for 5 minutes, or until the couscous has absorbed the liquid. Fluff with a fork.
*Um, we didn't have these on hand and I wasn't about to go and buy imitation bacon bits so we used, um, one scant tablespoon of real bacon bits.