Ingredients
1 tablespoon olive oil1 medium zucchini, quartered lengthwise and thinly sliced1 medium onion, finely chopped4 garlic cloves, minced1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1/2 teaspoon dried basil1/4 teaspoon dried rosemary, crushed1/4 teaspoon pepper1/8 teaspoon saltCOUSCOUS:1-1/2 cups water1 tablespoon butter1/4 teaspoon salt1 cup uncooked couscous
Preparation
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.
