VEGETABLES SAUTé WITH BLACK BEANS AND COUSCOUS

Vegetables Sauté with Black Beans and Couscous image

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

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