I used Israeli cous cous (larger than Moroccan cous cous), but any type cous cous would work, as would quinoa or even barley. No fat and high in protein and fiber, this makes a healthy, tasty side dish.
1 and 1/2 cups dry Cous cous, or specialty grain
2 cups beef, chicken or vegetable stock
3 green onions, sliced
1 can pinto beans, drained
1/2 cup toasted pine nuts
Bring couscous and stock to a gentle simmer and cook for 8-10 minutes, until stock is absorbed. Toss in the green onions, beans and pine nuts, stir, cover and allow to warm with the residual heat from the couscous. Serve at once.
Makes 6 servings