Butternut Black Bean and Kale Israeli Couscous with Haricots Jaune

Israeli couscous is a small toasted Mediterranean pasta.  If you don't have any hanging around, you could substitute orzo or small ditalini pasta, or other grains such as regular couscous, brown rice or quinoa.  No excuse not to try this satisfying vegetarian main dish.

1-1/2 cup Israeli couscous, 8-oz
1-3/4 to 2  cups boiling water
About 2-1/2 cups butternut squash, diced 1/2-inch
6 cups chopped kale
1 onion, finely diced
2 cloves garlic
2 Tbsp fresh (or 1 tsp dried) rosemary
Dash crushed red pepper flakes (about 1/2 tsp)
2 tsp Pimenton, smoked Spanish paprika
1 can black beans, rinsed and well drained
1/4 cup golden raisins
6-oz yellow string beans (Haricots Jaune), cut into 1-inch pieces

Heat a slug of olive oil in each of two large skillets, one a non-stick.  Split the onion evenly between the two skillets.  Add the butternut squash to the non-stick skillet. Add the kale to the other skillet.  Allow each veggie mix to cook down about 10 minutes, until the veggies begin to soften and brown.  Add the garlic, rosemary, red pepper flakes and paprika to the squash mix and cook another few minutes.  Then mix in the kale, black beans and raisins to the squash mixture, and simmer on very low heat.  Salt and pepper to taste.

Meanwhile, add a tablespoon canola oil to the pan in which the kale cooked.  Add the couscous and gently sauté to just brown the couscous, about 5 minutes.  Carefully add the water and return to a boil.  Reduce heat to a simmer, and cook until the water is absorbed, and the couscous is al dente, stirring often.  This should take about 10 minutes.  Add a bit more water if necessary. 

While all this is cooking, sauté the yellow string beans in a bit of olive oil for about 5-8 minutes, until crisp-tender.

When the couscous is done, tip into the squash mixture. Stir in the yellow beans and and heat through before serving.

Serves 4.