Snappy Asian Couscous

Snappy Asian Couscous
Makes:
6 servings
Serving Size:
3/4 cup
Start to Finish:
25 mins
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Snappy Asian Couscous

Ingredients
1 1/2
cups water
2
tablespoons bottled plum sauce or hoisin sauce
2
tablespoons rice vinegar
1
teaspoon grated fresh ginger
1
teaspoon toasted sesame oil
1/4
teaspoon crushed red pepper
1/4
teaspoon salt
2
1
cup quick-cooking whole wheat couscous
1/2
cup sugar snap pea pods, trimmed and halved crosswise
3/4
cup canned black beans, rinsed and drained
1
cup coarsely chopped, peeled mango
1
tablespoon sesame seeds, toasted

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).

Nutrition Facts

(Snappy Asian Couscous)
    Per serving:
  • 225 kcal cal.,
  • 2 g fat
  • 250 mg sodium,
  • 45 g carb.,
  • 8 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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