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White Beans and Veggies with Couscous

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

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

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

  1. 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.
  2. 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.
  3. 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.

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