Couscous and Bean Pilaf
Per 11⁄2 cups
2 cups water or vegetable broth
2 cups couscous
2 tablespoons olive oil
2 tablespoons red wine vinegar
1⁄2 teaspoon crushed red pepper flakes
1 15-ounce can cannellini beans, drained
2 tablespoons minced pimiento peppers
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Bring the water or vegetable broth to a simmer and add couscous. Cover, turn off heat, and allow to sit for at least 15 minutes to cook couscous. Fluff with a fork.
Whisk together the olive oil, red wine vinegar, and red pepper flakes and toss with cooked couscous.
Combine beans, pimiento peppers, and parsley with couscous, tossing gently to combine. Season generously with salt and pepper.