Mediterranean Bean and Couscous Saute
with kalamata olives / artichoke hearts / tomatoes / feta

Name: Mediterranean Bean and Couscous Saute
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Bell pepper, green, chopped; 1 Bell pepper, red, chopped; 2 cloves Garlic, chopped; 2 Tbsp Parsley, chopped; 1/4 cup Olives, Kalamata, pitted , sliced (sub any olives); 1 cup Artichoke hearts, marinated in oil, chopped; 1/2 cup Tomatoes, cherry or grape, halved; 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 2 tsp Za'atar; 1/2 tsp Red pepper flakes (opt); ~3 cups Couscous, cooked (ingredients listed separately); 2 tsp Vinegar, red wine; 3 oz Cheese, feta, crumbled; 2 tsp Lemon juice; 1 1/2 cups Stock, any type (sub water); 1/2 tsp Salt; 1 Tbsp Butter; 1 cup Couscous, uncooked

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Packed with some of our favorite Mediterranean ingredients, this white bean and couscous saute comes together in a flash.
Smarts: This is a great meal for using up leftover vegetables, so feel free to add in your favorites.

Ingredients

Metric

Servings:

Mediterranean Shrimp and Couscous Saute:

Bell pepper, green - 1 , chopped
Bell pepper, red - 1 , chopped
Garlic - 2 cloves , chopped
Parsley - 2 Tbsp , chopped
Olives, Kalamata, pitted - 1/4 cup , sliced (sub any olives)
Artichoke hearts, marinated in oil - 1 cup , chopped
Tomatoes, cherry or grape - 1/2 cup , halved
Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Za'atar - 2 tsp
Red pepper flakes (opt) - 1/2 tsp
Couscous, cooked (ingredients listed separately) - ~3 cups
Vinegar, red wine - 2 tsp
Cheese, feta - 3 oz , crumbled
Lemon juice - 2 tsp

Couscous:

Stock, any type - 1 1/2 cups (sub water)
Salt - 1/2 tsp
Butter - 1 Tbsp
Couscous, uncooked - 1 cup

Prep

Make couscous - Combine stock, salt, and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
Bell peppers / Garlic / Parsley / Olives / Artichoke hearts - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Tomatoes - Halve tomatoes. (Can be done up to 3 days ahead)
Beans - Drain and rinse.

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Make

Heat a wok or skillet over medium-high heat. Add oil and then bell peppers to heated oil. Saute until soft, 3 to 4 minutes.
Add beans, tomatoes, garlic, za’atar, and red pepper flakes and saute until garlic is fragrant, 2 to 3 minutes.
Stir in couscous, olives, artichoke hearts, and vinegar and cook just until everything is heated through.
Season couscous with some salt and pepper. (You can also add some more vinegar and / or red pepper flakes if you’d like.)
Crumble feta over couscous and top with lemon juice and parsley. Enjoy!

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