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LEMONY COUSCOUS AND WHITE BEAN PILAF

Quick Fix Vegan
by Robin Robertson

Quick-cooking couscous combines with beans and shredded vegetables for an easy one-dish meal made even better with fragrant basil and lemon juice.
Serves 4
 

INGREDIENTS

• 1 tablespoon olive oil
• 1 large carrot, grated
• 1 zucchini, grated
• 3 cloves garlic, minced
• 3 scallions, minced
• 1¼ cups couscous
• 2½ cups vegetable broth
• Grated zest and juice of 1 lemon
• 1½ cups home-cooked cannellini or other white beans, or 1 (15-ounce) can, drained and rinsed
• 1/2 cup oil-packed sun-dried tomatoes, cut into strips
• 2 tablespoons minced fresh basil or parsley
• Salt and freshly ground black pepper
 

DIRECTIONS

Heat the oil in a saucepan over medium heat.

Add the carrot, zucchini, garlic, and scallions and cook until softened, 2 minutes.  Stir in the couscous, broth, and lemon zest, and bring to a boil.  Remove from the heat, cover, and set aside for 10 minutes.

Add the lemon juice, beans, sun-dried tomatoes, basil, and salt and pepper to taste.  Stir gently to combine.

Serve hot.