Saucy Beans and Spring Greens Over Couscous

[Guest guest]

Saucy Beans and Spring Greens Over Couscous

 

Saucy Beans

1 tablespoon olive oil

1/2 cup chopped onions

1 garlic clove, minced

2 cups cooked or canned pink beans or garbanzos

6-ounce can tomato paste

1 cup hot water

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1 tablespoon firmly-packed brown sugar (optional)

juice of 1 lemon

 

Greens

1 tablespoon olive oil

1 bunch spring greens—spinach, broccoli rabe, turnip greens—washed well and

coarsely chopped

 

Couscous

2 cups water

1 cup whole wheat couscous

salt to taste

 

Make the Saucy Beans: Heat the oil in a heavy-bottomed skillet over medium high

heat and add onion and garlic, stirring to coat with oil. Saute, stirring

occasionally, for 5 minutes or until softened and fragrant but not browned. Add

beans, tomato paste, water, spices, sugar (if using),and lemon juice to the

skillet, stirring well to combine. Heat until bubbling and somewhat thickened.

Cook the Greens: In another skillet, heat the olive oil over medium high heat

and add greens. Saute, stirring occasionally, until just wilted and barely

tender.

Make the Couscous: Bring salted water to a boil in a medium pot and add

couscous. Stir, return to a boil, then cover pot and remove from heat. Allow to

remain, covered, for 5 minutes. Fluff with a fork.

Assemble: Place the couscous in a serving bowl. Make a hollow in the center of

the couscous and add the greens, then top with the sauce. Using a large serving

spoon, allow everyone to scoop up some of each to place on their plates. Yields

4 servings.