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Couscous and White Bean Saute
with lemon caper butter

Active: 35 Total: 35

Lemon caper butter and fresh basil add layers of flavor to this simple saute with tender vegetables and protein-packed beans. 

Ingredients

Metric
Servings:
4
Lemon Caper Butter:
  • Garlic - 1 clove, chopped
  • Capers - 1 Tbsp, chopped
  • Lemon zest - 1 tsp
  • Butter - 4 Tbsp
Couscous and White Bean Saute:
  • 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
Couscous:
  • Stock, any type - 1 cup, sub water
  • Salt - 1/4 tsp
  • Butter - 2 Tbsp
  • Couscous, uncooked - 3/4 cup

Nutrition Facts

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Prep

  1. 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)

  2. Carrots / Green beans - Chop carrots and green beans into roughly the same sized pieces and combine. (Can be done up to 5 days ahead)

  3. 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)

  4. Basil - Chop basil.

  5. Beans - Drain and rinse.

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Make

  1. 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.

  2. Remove lid and continue cooking vegetables until all of the liquid has cooked off and the vegetables are tender.

  3. 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.

  4. Remove couscous from heat and stir in basil and lemon juice. Divide couscous between serving bowls. Serve with pepitas and yogurt on top. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (38)
Gluten-free (6)
Paleo (3)
Vegetarian (8)

Most Helpful

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.

By: Liz
Posted: Sep 27, 2021
Diet: Original
1 Helpful

28 reviews

Yum! I decided to open a bottle of white wine with this, and it felt like I was eating out at a fancy restaurant.

By: Jenna
Posted: Dec 06, 2021
Diet: Original
0 Helpful

Big hit with everyone and easy to make. 1lb of swordfish was plenty for us 4.

By: Namrita
Posted: Oct 20, 2021
Diet: Paleo
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.

By: Karen
Posted: Oct 11, 2021
Diet: Paleo
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!

By: Marissa
Posted: Oct 10, 2021
Diet: Original
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.

By: Mackenzie
Posted: Oct 09, 2021
Diet: Original
0 Helpful

Kind of boring. No one hated it, but no one really thought it was great either.

By: Jennifer
Posted: Oct 08, 2021
Diet: Vegetarian
0 Helpful