Mediterranean Couscous with Black Beans and Feta
by Stella Zedman
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This Mediterranean Couscous with Black Beans and Feta is a main dish that’s perfect for camping — fast, easy and just one pot to wash! Leftovers are delicious rolled into tortillas with a little extra cheese.
Ingredients
- 1 tbsp (15 mL) olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 sweet red or green pepper, chopped
- 1-1/2 cups (375 mL) cherry or grape tomatoes, halved
- 1 can (19-oz./540 mL) black beans, drained and rinsed
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) crumbled dried oregano
- 1/4 tsp (1 mL) black pepper
- 1/2 cup (125 mL) brine-cured black olives, pitted and halved (optional)
- 2 cups (500 mL) couscous
- 2 cups (500 mL) chicken or vegetable broth, heated separately to boiling
- 2 cups (500 mL) torn spinach (or baby spinach leaves)
- 1 cup (250 mL) crumbled feta cheese
Cooking Instructions
- In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook, stirring, until softened – about 5 minutes.
- Stir in the chopped pepper and continue cooking, stirring occasionally, until tender – 5 to 8 minutes. Add the cherry tomatoes, black beans, salt, oregano and black pepper. Stir to mix, then add the olives and couscous and stir just until everything is heated through and well combined.
- Pour in the broth, stir, then sprinkle the feta cheese and the torn spinach on top. Remove the pan from heat, cover tightly, and let sit – undisturbed – for about 5 minutes or until the couscous has absorbed the liquid and is tender.
- Just before serving, stir gently to mix. Serve hot or at room temperature.
Servings: 4
