Lemony Couscous and White Bean Pilaf

By devogirl

Quick-cooking couscous combines with beans and shredded vegetables for an easy one-dish meal made even better with fragrant basil and lemon juice.

Ingredients

• 1 tablespoon olive oil
• 1 large carrot, grated
• 1 zucchini, grated
• 3 cloves garlic, minced
• 3 scallions, minced
• 1 1/4 cups couscous
• 2 1/2 cups vegetable broth
• Grated zest and juice of 1 lemon
• 1 1/2 cups home-cooked cannellini or other white beans, or 1 (15-ounce) can, drained and rinsed
• 1/2 cup oil-packed sun-dried tomatoes, cut into strips
• 2 tablespoons minced fresh basil or parsley
• Salt and freshly ground black pepper

Details

Servings 4
Adapted from foodreference.com

Preparation

Step 1

Heat the oil in a saucepan over medium heat.

Add the carrot, zucchini, garlic, and scallions and cook until softened, 2 minutes. Stir in the couscous, broth, and lemon zest, and bring to a boil. Remove from the heat, cover, and set aside for 10 minutes.

Add the lemon juice, beans, sun-dried tomatoes, basil, and salt and pepper to taste. Stir gently to combine.

Serve hot.