Lunch: White Beans and Veggies with Couscous Recipe

This recipe includes superfoods such as:

Basil

Health benefits of White Beans and Veggies with Couscous Recipe

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

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

Instructions

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. 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.

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