White Beans and Veggies with Couscous

By bakers_delight85

Ingredients

• Couscous:
• 1 medium zucchini, quartered lengthwise and thinly sliced
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 Tbsp. 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 tsp. dried basil
• 1/4 tsp. dried rosemary, crushed
• 1/4 tsp. pepper
• 1/8 tsp. salt
• 1-1/2 cups water
• 1 Tbsp. butter
• 1/4 tsp. salt
• 1 cup uncooked couscous

Details

Servings 4

Preparation

Step 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.
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.