White Beans and Veggies with Couscous
Fiona Susie
This is super easy to make. It is a good recipe when you are tired after work and don’t want to spend much time cooking. It makes good lunch leftovers too!
ingredients
- 1 medium zucchini, quartered lengthwise and thinly sliced
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 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, saute the zucchini, onion and garlic in oil until tender. Stir in the beans, tomatoes and seasonings. Cook, stirring occasionally, for 5 minutes.
- 2
Meanwhile, in a small saucepan, bring the water, butter and salt to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until water is absorbed. Fluff with a fork. Serve with bean mixture.
Source: Light & Tasty
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