Quick Bean and Vegetable Couscous or Bulgar Pilaf

Serves: 4 Servings
Source: The New Whole Grain Cookbook

Ingredients:

• 2 tablespoons of olive oil
• 1 large carrot, shredded
• 1 large onion, chopped (about 2 cups)
• 2 cloves of garlic, minced
• 1 14 ounce can of canned diced tomatoes, drained
• 1/4 teaspoon of fresh ground pepper
• 3/4 teaspoon of salt
• 1 15 ounce can of black beans or white beans, rinsed
• 1 1/4 vegetable stock or water
• 1 cup of whole wheat couscous or Bulgar
• 1/4 fresh parsley
• 4 ounces of aged cheese, shredded

Instructions:

1. Heat olive oil in a 4 quart saucepan with a tight fitting lid. Add carrot and onion and saute over medium heat until soft and golden.
2. Add the garlic , tomatoes, pepper, salt, and beans. Saute, stirring gently until everything is heated through.
3. Add stock or water, push the veggies to the side and bring the liquids to a full boil. Turn off the heat, add couscous , stir once quickly and cover tightly. (If using Bulgar, return to a full boil. cover tightly, and simmer for 10 minutes, then take off the heat.
4. Let the pot stand uncovered, at room temperature for 10 minutes to absorb the liquids and flavours. Add parsley and cheese and fluff with a fork. Serve warm.