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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

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.

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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.

  • FondOfFood
    Nov 2, 2008

    No comment left