White Beans and Veggies with Couscous

By dkanon

Ingredients

• COUSCOUS:
• 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
• 1-1/2 cups water
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1 cup uncooked couscous

Preparation

Step 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.

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.

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.

Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.