The past two days were really fantastic. Besides being a rare warm March weekend, my parents came to visit us to celebrate Easter and my mom’s birthday! While they were here, we walked all over the city, enjoyed the rare opportunity to be outside, and ate a lot of delicious food together. Even though we had walked nearly fifteen miles over the course of both days, we still felt heavy from all of the rich food we ate. So, after our fun weekend of eating and walking, hubby and I needed something super easy, delicious and healthy to eat for dinner on Sunday night.

The trickiest part of this plan was the fact that we have very limited fresh vegetables in our fridge right now. I know, I know, it must seem like we NEVER have fresh produce in our fridge. But this week in particular, we haven’t had much chance to food shop. Usually we rely on our weekends to get household chores done, including buying groceries, but this week we had company both days. We all have those extra busy weekends where we fall behind on our chores; this was one of those times, and it was well worth it!

So to find a solution to this predicament, I went to the freezer. I found a frozen bag of french style green beans, and decided to try to make that into a meal. For a starch, we had a box of Toasted Pine Nut flavored couscous, which is always a quick and yummy way to add a bit of weight to a vegetable-heavy dish. To dress up the green beans a little bit, I decided to add a can of black beans and some grape tomatoes, and the next thing you know, we had a complete meal!

Instructions
Starting with some chopped garlic in olive oil over medium heat, I quickly sauteed the frozen green beans until they were just warmed through but still crisp. At that point, I added a drained can of black beans, a couple tablespoons of tomato paste, a few splashes of water, a handful of halved grape tomatoes, some italian seasoning, chili powder, crushed red pepper, salt and pepper, and some fresh lemon juice, and mixed it together until it was all incorporated. Then I let it simmer on low for a few minutes until all the flavors were melded together and fragrant. During that time I boiled water for the couscous and let the couscous absorb the water and the herbs for five minutes. The whole meal took about ten minutes total, and was totally delicious.

Best part is that the deliciousness will continue on for Monday’s lunch, because it made enough for two plus leftovers! Jackpot!

Ingredients
1 garlic clove
1 bag frozen green beans
1 can black beans
2 Tbsp tomato paste
10 grape tomatoes
1 box Toasted Pine Nut couscous
Juice of half a lemon
Italian seasoning
Crushed red pepper
Chili pepper

Serves 2 plus leftovers!

Quick, easy, delicious Sunday night dinner up on the blog! #plantbased #plantbaseddiet #vegan #whatveganseat #easy2bvegan #dairyfree #meatfree #healthyliving #healthyeating #tenminutemeal https://t.co/XKjB7OWwax pic.twitter.com/mKlTHlgo5N

— An Imperfect Vegan (@imperfectvegan_) April 2, 2018

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