Bean and vegetables make a sauce to top the couscous in this high fiber dinner recipe.




  • 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.

  • Stir in the garlic, tomatoes, Cajun seasoning and salt. Simmer with lid ajar for 25 minutes. Stir occasionally.

  • Add beans and simmer 3 minutes, until beans are heated through and vegetables are fork-tender.

  • While jambalaya is cooking, prepare couscous following package directions.

  • Serve jambalaya over couscous. Makes 6 servings.

Nutrition Facts

263 calories; 3 g total fat; 0 mg cholesterol; 418 mg sodium. 50 g carbohydrates; 11 g protein;