Heat oil in a large non-stick skillet over medium heat; stir in cumin and red pepper. Add onion and bell pepper. Cook, stirring until onion is slightly browned, 5 to 6 minutes. Add beans and corn, and cook until heated through. Heat 2 cups water to a boil in microwave. Put couscous in a large serving bowl and pour water over, cover and let stand for 5 minutes. Add minced chipotle peppers to couscous and fluff with a fork. To serve, divide couscous among serving plates and top with black bean mixture. Garnish with tomatoes and cilantro. Per serving: 514 Calories; 5g Fat (9% calories from fat); 22g Protein; 97g Carbohydrate; 0mg Cholesterol; 158mg Sodium Recipe by: Chicago Tribune (modified) Posted to Digest eat-lf.v097.n187 by Joanne McAndrews Eisenman
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4|
|Calories from Fat: 24 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 20.2mg||1 %|
|Potassium 911mg||24 %|
|Total Carbohydrate 96.4g||28 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 80.3g|
|Protein 21.5g||31 %|
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Calories per serving: 489
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