THE RECIPE JOURNAL · Main Course
Tropical Couscous with Black Beans and Pineapple
This vibrant dish combines the sweetness of pineapple with hearty black beans and fluffy couscous for a refreshing and satisfying meal. Perfect for a quick lunch or a light dinner that’s bursting with tropical flavors.
FROM THE KITCHEN • Tropical Couscous with Black Beans and Pineapple
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by combining half a cup of water and the reserved pineapple juice in a small saucepan over medium-low heat. Bring it just to a boil, then take it off the heat right away. Stir in the couscous, making sure it’s fully coated with the liquid. Let it sit for about 5 minutes until the couscous soaks up all the liquid and becomes tender. Fluff it up with a fork once it's ready.
02
Step 2
While the couscous is resting, toss the pineapple chunks and black beans into a skillet and warm them over medium heat. In a small bowl, mix the taco seasoning with about a third of a cup of warm water, then pour this over the pineapple and beans. Cook everything together for 5 to 7 minutes, stirring occasionally, until it’s heated through and flavorful.
03
Step 3
Serve the warm black bean and pineapple mixture over the fluffy couscous and enjoy!
Why you’ll love it
This dish combines sweet and savory flavors with a fresh tropical twist. It’s quick to make, full of protein and fiber from black beans, and bursting with juicy pineapple. Perfect for a healthy meal that feels light yet satisfying.
How to serve
Serve this with a side of grilled chicken or fish for added protein. A sprinkle of chopped fresh cilantro and a squeeze of lime juice on top will brighten the flavors. It also pairs well with a simple green salad or avocado slices.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To keep the couscous from drying out, add a splash of water or olive oil before reheating. This dish can also be enjoyed cold as a refreshing salad the next day.
