Red Bean Vegetable Jambalaya

From Family Cirlce May 2009

Servings: 6

Approximately 265 calories per serving

Ingredients:

-1 Tbsp Vegetable Oil

-1 large Onion (sliced)

-4 large Carrots (sliced into 1/2 in coins)

-6 cups Cauliflower (cut into florets)

-1 large Green Pepper (cut into 1 inch pieces)

-2 cloves Garlic (peeled and chopped)

-2 cans (about 28 oz) no salt added diced Tomatoes

-1 Tbsp salt-free Cajun/Creole seasoning (such as Spice Hunter)

-1/2 tsp salt

-1 can (about 15 oz) Red Kidney Beans (drained and rinsed)

-1 pkg (about 8oz) whole-grain Couscous

Heat oil in a stockpot over medium heat. Add the onion and carrots; cook for 6 minutes, stirring occasionally. Add cauliflower and pepper; cook for another 6 minutes, stirring occasionally. Stir in garlic, tomatoes, and seasonings. Simmer with lid ajar for 25 minutes, stir occasionally. Add beans and simmer for 3 minutes until beans are heated through and vegetables are fork tender. While cooking, prepare couscous following package directions. Serve jumbalaya over couscous.