Snappy Asian Couscous

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  • Makes: 6 servings
  • Serving Size: 3/4 cup
  • Start to Finish: 25 mins

Snappy Asian Couscous

Directions

  1. In a medium saucepan combine water, plum sauce, vinegar, ginger, sesame oil, red pepper, salt, and garlic. Bring to boiling; stir in couscous and pea pods. Remove saucepan from heat. Cover and let stand for 5 minutes. Gently stir black beans, mango, and sesame seeds into the couscous mixture.

From the Test Kitchen

Mediterranean-Style Couscous:

Prepare as above, except omit plum sauce, rice vinegar, ginger, sesame oil, and crushed red pepper. Stir 3 tablespoons balsamic vinegar, 1 tablespoon olive oil, and 1/2 teaspoon dried Italian seasoning, crushed, into saucepan with water. Substitute 1/4 cup snipped dried tomatoes (not oil-packed) for the sugar snap pea pods and frozen sweet soybeans (edamame), thawed, for the black beans. Omit mango and sesame seeds. Sprinkle with 1/4 cup crumbled feta cheese before serving.

Southwestern-Style Couscous:

Prepare as above, except increase water to 1 3/4 cups. Omit plum sauce, rice vinegar, ginger, sesame oil, and crushed red pepper. Substitute thin bite-size strips red sweet pepper for the sugar snap pea pods and canned black-eyed peas for the black beans. Omit mango and sesame seeds. Stir 1/3 cup bottled chipotle-style salsa into couscous mixture (or use 1/3 cup bottled regular salsa and 1/2 teaspoon finely chopped chipotle peppers in adobo sauce).

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Nutrition Facts (Snappy Asian Couscous)

  • Per serving:
  • 225 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 250 mg sodium ,
  • 45 g carb. ,
  • 8 g fiber ,
  • 8 g pro.
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