- 1 tablespoon olive oil
- 1 medium zucchini, quartered lengthwise and thinly sliced
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1-1/2 cups water
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 cup uncooked couscous
- In a large skillet, heat oil over medium-high heat. Add zucchini, onion and garlic; cook and stir 3-5 minutes or until zucchini is crisp-tender.
- Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened and zucchini is tender, stirring occasionally.
- Meanwhile, in a small saucepan, combine water, butter and salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork. Serve bean mixture with couscous. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for White Beans and Veggies with Couscous
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"This is an awesome recipe! It is so easy to add things you like and give it a whole new flavor!"
"This was very flavorful and easy. I also added some cooked chicken breast to it to bulk it up a bit for my husband and son, but it would be delicious either way. Will add this to the dinner rotation for sure!"
"This is very good and easy to make! I used packaged basil flavor pearled couscous, which added even more "wow" factor to this quick recipe."
"This is one of the few vegan recipes that I will share with my husband, who recently switched for health reasons. I eliminated the butter in the couscous to lower fat as well. This is a regular good-tasting dish, unlike many others."