Today I thought of making some thing simple – meaning cooking couscous is so easy, just boil the water and add couscous and let stand. This is kind of a one pot meal that can be eaten for lunch or dinner. Also a good recipe to pack in a lunch box for office.
- ¼ dried red beans
- 3 teaspoons cooking oil
- 1 small red bell pepper thinly sliced
- 1 small green bell pepper thinly sliced
- 2 cups torn kale leaves – stems removed
- 1 cup soy chunks
- 1-2 teaspoons chili powder
- 1 teaspoon spicy chili sauce
- ¼ cup water
- 2/3 cup couscous
- 1 cup water
- 1 teaspoon olive oil
- salt to taste
- Ground black pepper (optional)
- I used soaked and squeezed out soy chunks which I used for the recipe Thai Style Soy Chunk curry. So the 1 cup I mentioned was soaked and drained soy chunks and not the dry soy chunks.
- Soak red beans overnight and cook until tender (I cooked in pressure cook which needed about 15 whistles)
- In a covered saucepan bring 1 cup water, olive oil and salt to a boil
- Turn off flame and add couscous and mix lightly and cover and let stand. Fluff with a fork
- Add cooking oil to a skillet and when hot, add red and green bell pepper and sauté until slightly charred. Transfer to a bowl.
- Add rest of the cooking oil and sauté kale until leaves are wilted and cooked.
- Add soy chunks, cooked beans, chili sauce, chili powder and ¼ water to the skillet and cover and cook stirring occasionally on low flame until all the water is absorbed.
- Add sauteed kale, and bell peppers to the skillet and mix well.
- Add cooked couscous to the vegetables and season with salt.
- If needed, add ground black pepper
- Yields: 2 main dishes