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Tomato and White Bean Couscous

  • Author: Liz Thomson
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

  • 1 cup vegetable broth
  • 1 cup couscous
  • 2 tablespoons olive oil
  • 3 large cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 28oz can diced tomatoes
  • 1 15oz can Cannellini or Great Northern beans
  • 2 cups fresh spinach
  • Salt to taste (I added ½ teaspoon)
  • 2 tablespoons pine nuts
  • Freshly grated parmesan, optional

Instructions

  1. Bring 1 cup of vegetable broth to a boil.
  2. Add the couscous, cover, and remove from heat.
  3. Let the couscous absorb the broth, then fluff with a fork.
  4. In a large skillet, heat 1 tablespoon olive oil.
  5. Add the onion and cook over medium heat for 4-5 minutes until the onion is translucent.
  6. Add the garlic and continue to cook over medium heat for 2 minutes.
  7. Add the tomatoes and white beans and bring to a simmer.
  8. Cook over medium heat for 4-5 minutes, stirring occasionally.
  9. Stir in the fresh spinach and cook for 1-2 minutes or until the spinach has wilted slightly.
  10. Add salt to the tomatoes, if desired.
  11. Divide the couscous into 4 bowls then top with the tomato mixture.
  12. Sprinkle with pine nuts and serve immediately.
  13. Garnish with fresh parmesan, if desired.

Keywords: Tomato and white bean couscous