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White Beans and Veggies with Couscous

 White Beans and Veggies with Couscous
Our taste testers loved the simplicity and full-flavors of this meatless entree from Heather Savage of Corydon, Indiana. With its variety in taste and texture, we can see why her family lists it as their favorite!
4 ServingsPrep/Total Time: 25 min.


  • 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

2 of 2

White Beans and Veggies with Couscous (continued)

Directions (continued)

  • 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.
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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.