Couscous and White Bean Saute
with lemon caper butter
Lemon caper butter and fresh basil add layers of flavor to this simple saute with tender vegetables and protein-packed beans.
- 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!
This was SO good. The butter really elevates everything and pulls it all together. Used tilapia, and pearl couscous, because that's what we had. Doubled the garlic in the butter b/c we like it. Used carrots and peas, because that's all we had. I also cooked the beg and and the couscous in beef broth instead of water. The kids loved the veggies, and these are not veggie-loving children. Adding this to the faves for sure.1 Helpful
Yum! I decided to open a bottle of white wine with this, and it felt like I was eating out at a fancy restaurant.0 Helpful
Big hit with everyone and easy to make. 1lb of swordfish was plenty for us 4.0 Helpful
Though delicious, I'll do the sauce on the side next time for the kiddos. I tripled the garlic. Also may be need to thaw swordfish steaks longer than 12 hours.0 Helpful
I love swordfish, this recipe worked well and adults and kids all loved it. I was also pleasantly surprised with the vegetable flavor profile. I've never used lemon juice and basil on veggies before and it was great!0 Helpful
Made with Salmon and a side of mashed cauliflower/potatoes rather than couscous (not fans). Everyone loved it and no left overs, which is a rare occurrence with 6 of us at the table.0 Helpful
Kind of boring. No one hated it, but no one really thought it was great either.0 Helpful