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