Couscous and White Bean Saute
with lemon caper butter
- Garlic - 1 clove , chopped
- Capers - 1 Tbsp , chopped
- Lemon zest - 1 tsp
- Butter - 4 Tbsp
- Carrots - 1 lb , diced
- Green beans - 1 lb , diced
- Basil - 8 leaves , chopped
- Beans, any white (14 oz / 397 g) - 2 cans , drained and rinsed
- Oil, cooking - 1 Tbsp
- Water - 1 Tbsp
- Lemon juice - 2 tsp
- Pepitas / pumpkin seeds - 1/4 cup
- Yogurt, plain or Greek - 1/2 cup
- Stock, any type - 1 cup , sub water
- Salt - 1/4 tsp
- Butter - 2 Tbsp
- Couscous, uncooked - 3/4 cup
Make couscous - Combine stock, salt, and butter (portion for couscous) 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)
Carrots / Green beans - Chop carrots and green beans into roughly the same sized pieces and combine. (Can be done up to 5 days ahead)
Make lemon caper butter - Finely chop garlic and capers. Combine with lemon zest. Soften butter (portion for lemon caper butter) in the microwave and stir in garlic, capers, and lemon zest. (If using unsalted butter, add some salt.) (Can be done up to 5 days ahead)
Basil - Chop basil.
Beans - Drain and rinse.
Heat a skillet with oil over medium-high heat. Add carrots and green beans and saute for 2 minutes to get them started cooking. Add water and cover pan with a lid. Steam vegetables with the lid on until nearly tender, ~3 minutes.
Remove lid and continue cooking vegetables until all of the liquid has cooked off and the vegetables are tender.
Spoon lemon caper butter over vegetables. As soon as it melts, stir in couscous and beans. Cook everything together, stirring constantly, until beans and couscous are heated through.
Remove couscous from heat and stir in basil and lemon juice. Divide couscous between serving bowls. Serve with pepitas and yogurt on top. Enjoy!