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White Beans and Veggies with Couscous Recipe
White Beans and Veggies with Couscous Recipe photo by Taste of Home

White Beans and Veggies with Couscous Recipe

Read Reviews (4)
4.5 4
Publisher Photo
Our taste testers loved the simplicity and full-flavors of this meatless entree from Heather Savage of Wood River Junction, Rhode Island. With its variety in taste and texture, we can see why her family lists it as their favorite!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 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
  • COUSCOUS:
  • 1-1/2 cups water
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 cup uncooked couscous

Nutritional Facts

1 cup bean mixture with 3/4 cup couscous equals 350 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 521 mg sodium, 60 g carbohydrate, 9 g fiber, 13 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Originally published as White Beans and Veggies with Couscous in Light & Tasty October/November 2007, p24

Nutritional Facts

1 cup bean mixture with 3/4 cup couscous equals 350 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 521 mg sodium, 60 g carbohydrate, 9 g fiber, 13 g protein.

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(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 4, 2014

This is an awesome recipe! It is so easy to add things you like and give it a whole new flavor!

MY REVIEW
Reviewed Apr. 3, 2013

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!

MY REVIEW
Reviewed May. 29, 2011

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.

MY REVIEW
Reviewed Jan. 20, 2010

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.

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