White Beans and Veggies with Couscous

Name: White Beans and Veggies with Couscous
Prep time: 10 min
Cook time: 15 min
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) 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

My family loves the simplicity and full-flavors of this meatless entree. With its variety in taste and texture, we can see why they list it as their favorite! —Heather Savage, Wood River Junction, Rhode Island

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) 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

In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute.
Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, 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, until water is absorbed, about 5 minutes. 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.

Nutrition 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.

Originally published as Couscous Topped with White Beans, Tomatoes and Zucchini in Light & Tasty October/November 2007

Reviews

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Average Rating:

PennyGraham

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.
chris_giles18

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.
Danrnkell0801

Jan 4, 2014

This is an awesome recipe! It is so easy to add things you like and give it a whole new flavor!
minks05

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!
kittycity

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.
BrendainPa

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.