WHITE BEANS AND VEGGIES WITH COUSCOUS

White Beans and Veggies with Couscous image

Provided by @MakeItYours

Number Of Ingredients 15

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) 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

Steps:

In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute., Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, 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, until water is absorbed, about 5 minutes. Fluff with a fork. Serve bean mixture with couscous. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.