1 medium onion, chopped
1 clove garlic, minced
1/2 cup vegetable broth
1 bell pepper
1 can black beans (drained)
1 can Mexican stewed tomatoes (drained)
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon salt
crushed red pepper or cayenne pepper to taste
2 or 3 cups prepared couscous
In large skillet, fry up the garlic and onion in olive oil until soft. Make sure the onions and garlic don't brown. Add bell pepper, tomatoes, spices and broth and bring just to a boil. Reduce heat to low or med-low and let simmer for 10-12 minutes (or until bell pepper is tender). Add beans and cook for another 5 minutes.
Prepare couscous normally (I used veggie broth in place of water).
To serve: Make a couscous mountain on a platter and pour mixture over the top. Let cool for a minute or two and enjoy!