Every had one of those moments where you think it’s about 2hrs earlier than it actually is? This recipe is the result of one of those nights. For some reason my internal clock was saying 5PM while the actual clock was saying something closer to 8PM…not really an issue unless one hasn’t even started thinking about dinner plans. I started searching the pantry and found some couscous and a new thing of spicy curry along with some beans, garlic, and red onion. Okay…I can work with this! Everything came together quickly and before I knew it, and before 9PM, dinner was served!
1 tbsp vegetable oil
1/2 red onion, diced
3 garlic cloves, minced
2 cans light red kidney beans, drained and well rinsed
1 cup vegetable stock
1 tbsp curry
2 cup couscous
- 1. Prepare the couscous according to the directions on the box, set aside.
- 2. Heat a large saucepan over medium heat, add the vegetable oil. Once hot add the onion and garlic and cook for 7 minutes. Add the beans and cook for 3 minutes, stirring constantly to prevent sticking. Add the vegetable stock and curry, bring to a simmer and cook for an additional 15 minutes. The beans should be tender, al dente if you will.
- 3. Add the cooked couscous to the beans, stir well adding salt and additional curry as needed. Serve!
I also had some leftover banana bread to serve as a side along with some diced roma tomatoes left over from a salad the night before. This might not be the fanciest dish out there, but it was warm and filling which is all that really matters!