Kidney Bean Stew with Whole Wheat Couscous and Green Salad

Ingredients

• 1 cup whole wheat couscous
• 1.25 cup vegetable broth (low-sodium if preferred)
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Boil the liquid

   • In a medium saucepan, combine the vegetable broth, olive oil, and salt.
   • Bring the mixture to a rolling boil over medium-high heat.
2. 2

   Add and steep the couscous

   • Once the broth is boiling, pour in the whole wheat couscous.
   • Give it one quick stir to combine, then immediately remove the saucepan from the heat.
   • Cover the pan tightly with a lid to trap the steam.
3. 3

   Let it steam

   • Let the couscous stand, covered and off the heat, for 5-7 minutes.
   • Do not lift the lid during this time. The trapped steam is what cooks the grains perfectly.
4. 4

   Fluff and serve

   • After the resting time, remove the lid.
   • Use a fork to gently fluff the couscous, separating the grains.
   • Season with freshly ground black pepper and serve warm.

Ingredients

• 1 lb Broccoli (about 1 large head)
• 1 cup Water (for steaming)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.

2. 2

   Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.

3. 3

   Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.

4. 4

   Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.

5. 5

   Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.

Ingredients

• 0.25 pcs avocado (medium, ripe)
• 0.25 tsp lime juice (freshly squeezed)
• 0.125 tsp salt (a pinch)
• 0.125 tsp black pepper (freshly ground, a pinch)

Instructions

1. 1

   Prepare the avocado

   • Carefully slice the avocado in half lengthwise around the pit.
   • Twist the two halves to separate them.
   • Remove the pit from one half. You will only need one quarter of the avocado for this serving.
   • Using a knife, slice the avocado flesh within the skin, then scoop it out with a spoon.
2. 2

   Season and serve

   • Arrange the avocado slices on a plate.
   • Drizzle with fresh lime juice to prevent browning.
   • Sprinkle with a pinch of salt and freshly ground black pepper.
   • Serve immediately as a side or topping.