Snappy Asian Couscous
- 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
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.
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