Red Bean Vegetable Jambalaya

By Joelene

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 4 large carrots, peeled and sliced into 1/2-inch coins
• 1/2 cauliflower, cut into florets, about 6 cups
• 1 large green pepper, cut into 1-inch pieces
• 2 cloves garlic, peeled and chopped
• 2 14 1/2 - ounce cans no-salt-added diced tomatoes (such as Muir Glen)
• 1 tablespoon salt-free Cajun/Creole seasoning (such as the Spice Hunter)
• 1/2 teaspoon salt
• 1 15 - ounce can red kidney beans, drained and rinsed
• 1 7.6 - ounce package whole-grain couscous

Preparation

Step 1

Heat oil in a stockpot over medium heat. Add the onion and carrots and cook 6 minutes, stirring occasionally. Add cauliflower and pepper and cook an additional 6 minutes, stirring occasionally.
Stir in the garlic, tomatoes, Cajun seasoning and salt. Simmer with lid ajar for 25 minutes. Stir occasionally.
Add beans and simmer 3 minutes, until beans are heated through and vegetables are fork-tender.
While jambalaya is cooking, prepare couscous following package directions.
Serve jambalaya over couscous. Makes 6 servings.