Pineapple, Black Beans, and Couscous

Ingredients

• Water

  Plain, clean water

  8 tbsp or 118g

• Couscous

  Dry

  1 cup or 173g

• Pineapple

  Canned, juice pack, solids and liquids

  2 cup, crushed, sliced, or chunks or 498g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tbsp or 5g

• Water

  Plain, clean water

  4 tbsp or 59g

Directions

1. In a saucepan, combine water and the juice from the canned pineapple. Bring to a boil over medium-low heat, then remove from heat immediately.
2. Stir in the couscous, coating it evenly. Set aside for about 5 minutes, or until the liquid is absorbed and the couscous is tender.
3. In a skillet, combine the pineapple chunks and drained black beans. Cook over medium heat.
4. In a small bowl, whisk together the warm water and the taco seasoning mix. Pour the mixture over the black beans and pineapple.
5. Cook and stir for 5 to 7 minutes, or until heated through, adding a splash more water if needed.
6. Fluff couscous with a fork and divide between plates. Spoon the bean and pineapple mixture over top, and serve.