Vegetables Saut With Black Beans And Couscous Recipe

Ingredients

1

teaspoon olive or vegetable oil

1

medium red onion, thinly sliced

1

large red bell pepper, cut crosswise in half, then cut lengthwise into thin slices

1

small bulb fennel, cut into fourths and thinly sliced

2

tablespoons chopped fresh or 2 teaspoons dried oregano leaves

1/4

teaspoon crushed red pepper

2

cans (15 ounces each) black beans, rinsed and drained

2

cups hot cooked couscous

Preparation

Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and fennel in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.

Stir in oregano, red pepper and beans; reduce heat. Simmer uncovered 5 minutes. Serve with couscous.

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