Red Bean Vegetable Jambalaya

Red Bean Vegetable Jambalaya
Bean and vegetables make a sauce to top the couscous in this high fiber dinner recipe.
Makes 6
Prep 20 m
Cook 40 m



  1. 1 of 5 Heat oil in a stockpot over medium heat. Add the onion and carrots and cook 6 minutes, stirring occasionally. Add cauliflower and pepper and cook an additional 6 minutes, stirring occasionally.
  2. 2 of 5 Stir in the garlic, tomatoes, Cajun seasoning and salt. Simmer with lid ajar for 25 minutes. Stir occasionally.
  3. 3 of 5 Add beans and simmer 3 minutes, until beans are heated through and vegetables are fork-tender.
  4. 4 of 5 While jambalaya is cooking, prepare couscous following package directions.
  5. 5 of 5 Serve jambalaya over couscous. Makes 6 servings.
Nutrition Information for Red Bean Vegetable Jambalaya
Servings Per Recipe: 6
Per Serving: 418 mg sodium, 0 g sat. fat, 50 g carb., 0 mg chol., 3 g Fat, total, 263 kcal cal., 11 g pro., 9 g fiber