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Lemony White Bean, Zucchini, and Asparagus Saute
with couscous

Active: 35 Total: 35

This quick-cooking saute is a great way to start off a busy week, getting fresh flavor from garlic, lemon juice, and fresh parsley.
Smarts: Be sure to adjust and add more black pepper if you'd like - it can vary in intensity. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Couscous:
  • Stock, any type - 3/4 cup (sub water)
  • Salt - 1/2 tsp
  • Butter - 2 Tbsp
  • Couscous, uncooked - 3/4 cup
White Bean, Zucchini, and Asparagus Saute:
  • Zucchini - 12 oz, cubed
  • Asparagus - 1 bunch, trimmed and chopped into 1" / 2.5 cm pieces
  • Garlic - 2 cloves, chopped
  • Lemons - 1, zest and wedges
  • Parsley - 1 Tbsp, chopped
  • Beans, any white (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, olive - 1 Tbsp + 1 Tbsp
  • Paprika - 1/2 tsp
  • Vinegar, red or white wine - 2 tsp
  • Butter - 2 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp

Nutrition Facts

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Prep

  1. Make couscous - Combine stock, salt, and butter (portions 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. Zucchini / Asparagus / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Lemon / Parsley - Zest and then slice lemon into wedges. Chop parsley. Store separately. (Can be done 1 day ahead)

  4. Beans - Drain and rinse beans. Toss with first portion of olive oil, paprika, garlic, and lemon zest. 

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Make

  1. Heat a large skillet over medium heat. Add second portion of olive oil. To heated oil, add zucchini, asparagus, vinegar, and some salt. Saute until vegetables are very tender, 5 to 7 minutes.

  2. Add butter (portion for saute). When butter melts, pour beans, including marinade, over vegetables. Saute until beans are heated through, 2 to 3 minutes. Squeeze half the lemon wedges over top. Season with salt (portion for saute), pepper, and red pepper flakes (if using), adding more to taste if needed.

  3. If couscous was made ahead, reheat in the microwave.

  4. Serve beans and vegetables over couscous. Sprinkle parsley on top and add lemon wedges on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (52)
Gluten-free (7)
Paleo (4)
Vegetarian (12)

Most Helpful

Good, but it wasn't quite enough food for us. I used pearled cous cous and probably should have tripled the amount.

By: Jenny
Posted: Apr 27, 2022
Diet: Original
2 Helpful

38 reviews

Good. It definitely needs a little something, but we enjoyed it.

By: Barbie
Posted: Jul 29, 2022
Diet: Original
0 Helpful

This is definitely a lighter meal, but really delicious and full of flavor, and also quick to make.

By: Melissa
Posted: Jun 15, 2022
Diet: Vegetarian
0 Helpful

Need to add something to the rice for more flavor

By: Namrita
Posted: May 21, 2022
Diet: Original
0 Helpful

Very good and relatively easy

By: Kimberly
Posted: May 19, 2022
Diet: Gluten-free
0 Helpful

Yum! Will be making again...so flavorful!

By: Jane
Posted: May 10, 2022
Diet: Original
0 Helpful

Would repeat again and again - or at least as long as the asparagus lasts. We enjoyed this and would have eaten more but dished up two servings and two servings to eat for lunch.

By: Nancy
Posted: May 08, 2022
Diet: Original
0 Helpful