Best Pineapple Black Beans And Couscous Recipes

EASY PINEAPPLE COUSCOUS

Easy Pineapple Couscous image

Couscous side dish that is easy to make and kid friendly. It goes great with any seafood dish and would be excellent served with Teryaki Chicken. I served with Grilled Tuna Steaks and steamed green beans. Use leftovers as a healthy mid-day snack :-)

Provided by BFit4U

Categories Pineapple

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup couscous, dry
1 cup chicken broth
1 cup diced red pepper
1 cup pineapple tidbits
1/4 cup pineapple juice
1 tablespoon olive oil
1 tablespoon spicy brown mustard
salt
pepper
1 tablespoon dried parsley

Steps:

Bring chicken broth (or water) to boil in medium saucepan.
Add dry couscous to boiling liquid, stir just to coat couscous, remove from the heat and cover with lid.
Let sit for 5 minutes.
While couscous is setting; mix well with whisk the pineapple juice, olive oil and Spicy Brown Mustard (can use Dijon or Whole Grain), salt/pepper to taste. Set "dressing" aside.
Remove lid from saucepan and fluff couscous with fork.
Add pineapple tidbits, diced red pepper, "dressing" and parsley to couscous and mix well.
Enjoy!

Nutrition Facts : Calories 241.2, Fat 4.3, SaturatedFat 0.7, Sodium 240.1, Carbohydrate 43.1, Fiber 3.7, Sugar 6.9, Protein 7.6

BLACK BEAN AND COUSCOUS SALAD

Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Provided by Anonymous

Categories Salad 100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Steps:

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g

VEGETABLES SAUTé WITH BLACK BEANS AND COUSCOUS

Vegetables Sauté with Black Beans and Couscous image

Enjoy dinner tonight with this sautéed vegetables, black beans and couscous recipe that's cooked easily in a skillet in just 20 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of 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

Steps:

Heat 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.
Stir in oregano, red pepper and beans; reduce heat. Simmer uncovered 5 minutes. Serve with couscous.

Nutrition Facts : Calories 355, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 17 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg

BLACK BEAN AND COUSCOUS SALAD

Black Bean and Couscous Salad image

This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!

Provided by yooper

Categories One Dish Meal

Time 15m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper

Steps:

Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.
Cover the pot and remove from heat.
Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
Fluff the couscous well, breaking up any chunks.
Add to the bowl with the vegetables and mix well.
Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

BAKED COSTA RICAN-STYLE TILAPIA WITH PINEAPPLES, BLACK BEANS AND RICE

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice image

Provided by Ingrid Hoffmann

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup long-grain white rice
2 cups low-sodium chicken broth
1/4 cup freshly squeezed orange juice
1 lime, juiced
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
2 cups jarred or homemade tomato salsa
1 (15-ounce) can black beans, drained and rinsed
2 cups diced fresh pineapple
2 limes, thinly sliced

Steps:

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.