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Week of 4/25/22

Lemony White Bean, Zucchini, and Asparagus Saute
with couscous

Active: 35 Total: 35
Original GF Paleo Vegetarian
Lemony White Bean, Zucchini, and Asparagus Saute

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
Low Calorie
Proteins
Beans, white/cannellini
Cuisines
European - Mediterranean
Save recipe
77

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

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!

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