This recipe for Vegetarian Tuscan White Bean Couscous will show you how delicious and easy it is to maintain a vegetarian lifestyle. You’ll never miss the meat. You can substitute brown rice or whole wheat couscous for the regular couscous shown in the recipe picture. This is one of my favorite vegetarian recipes. You can make the vegetable/bean mixture ahead of time and toss it with the couscous at the last minute. Great leftovers for lunch.
I adapted this recipe from the Nutrition Action Healthletter. It is published by the Center for Science in the Public Interest (CSPI), a non-profit organization dedicated “to educate the public, advocate government policies that are consistent with scientific evidence on health and environmental issues, and counter industry’s powerful influence on public opinion and public policies”. Consider joining and getting the monthly Healthletter.
Vegetarian Tuscan White Bean Couscous
2 Tbs. olive oil
5 garlic cloves, chopped
1 cup chopped mushrooms
1 zucchini, chopped
1 yellow pepper, chopped
1 tomato, chopped
1 1/2 cups canned cannellini or other white beans, rinsed and drained (I use small white beans)
1/4 cup chopped fresh basil
1/2 tsp. black pepper
1 cup vegetable broth
1/2 cup water
1 cup couscous
3 Tbs. lemon juice (fresh squeezed)
1/2 cup grated Parmesan cheese
Heat olive oil in a large skillet over medium-high heat. Add the garlic and mushrooms and saute until the mushrooms are tender (about 3 min). Add the zucchini, yellow pepper, tomato, and beans, saute until the vegetables are just tender, about 5 minutes. Stir in the basil and black pepper.
Meanwhile, bring the broth and water to a boil in a medium saucepan. Stir in the couscous and cover, remove from heat, and allow to stand for 5 minutes. Fluff the couscous with a fork and drizzle with lemon juice. Stir the vegetables into the couscous and top with Parmesan before serving. Serves 6.