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White Beans and Veggies with 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
- 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.
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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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