White Beans and Veggies with Couscous |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Our taste testers loved the simplicity and full-flavors of this meatless entree from Heather Savage of Corydon, Indiana. With its variety in taste and texture, we can see why her family lists it as their favorite! 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) white kidney or 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. Add zucchini, onion and garlic; cook and stir 3-5 minutes or until zucchini is crisp-tender.
2. Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened and zucchini is tender, 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, 5 minutes or until water is absorbed. Fluff with a fork. Serve bean mixture with couscous. Yield: 4 servings.
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