Spicy Black Beans with Couscous

Low in fat, high in fiber, ready in less than 30 minutes. What are you waiting for? MORE+ LESS-

By Pillsbury Kitchens

May 8, 2010

can (15 oz) Progresso™ black beans, drained, rinsed

can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained

medium green bell pepper, chopped

teaspoon cumin

1/4

teaspoon ground red pepper (cayenne)

3/4

cup uncooked couscous

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1

In 2-quart saucepan, mix all ingredients except couscous. Heat to boiling over medium-high heat. Reduce heat; simmer 10 to 12 minutes, stirring occasionally, until bell pepper is tender and sauce is slightly thickened.
2

Meanwhile, cook couscous as directed on package.
3

Fluff couscous with fork. Serve black bean mixture over couscous. If desired, sprinkle with chopped fresh cilantro.