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White Beans and Veggies with Couscous Recipe

White Beans and Veggies with Couscous Recipe

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. YIELD: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

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.
    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. Yield: 4 servings.

Nutritional Facts

1 cup bean mixture with 3/4 cup couscous: 350 calories, 8g fat (2g saturated fat), 8mg cholesterol, 521mg sodium, 60g carbohydrate (7g sugars, 9g fiber), 13g protein.

Reviews for White Beans and Veggies with Couscous

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MY REVIEW
PennyGraham User ID: 4262767 244367
Reviewed Feb. 23, 2016

"I have not adjusted this recipe myself, but simply swapping the butter in the couscous for olive oil makes it vegan. I like it as is. I actually saved this from a different magazine, but found it on this site to share electronically with friends."

MY REVIEW
chris_giles18 User ID: 2108383 229286
Reviewed Jul. 10, 2015

"I made this as stated for our weekly meatless meal. I thought it was just okay, kind of bland. I'm sure it could be tweaked to add more flavor. My husband did not like it all though."

MY REVIEW
Danrnkell0801 User ID: 5222039 133845
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
minks05 User ID: 5209140 170409
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
kittycity User ID: 1138875 155417
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
BrendainPa User ID: 861741 169402
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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.