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Week of 7/8/24

White Bean and Summer Vegetable Saute
with pistou / couscous

Active: 40 Total: 40
Original GF Paleo Vegetarian
White Bean and Summer Vegetable Saute

We first featured this summery French-inspired meal in 2022. With bright seasonal vegetables and a fresh sauce, it's a colorful way to start off the week.
Smarts: Pistou is a French basil sauce that is just like pesto except without the pine nuts. 

Proteins
Beans, white/cannellini
Cuisines
European - Mediterranean
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38

Ingredients

Metric
Servings:
4
Couscous:
  • Stock, any type - 1 cup (sub water)
  • Salt - 1/4 tsp
  • Butter - 2 Tbsp
  • Couscous, uncooked - 3/4 cup
Pistou:
  • Garlic - 2 cloves , peeled
  • Cheese, parmesan - 1 oz , chopped
  • Basil leaves, fresh - 1 1/2 oz
  • Oil, olive - 1/4 cup
White Bean and Summer Vegetable Saute:
  • Asparagus - 1 bunch , chopped
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Tomatoes, cherry or grape - 1 1/2 cups , halved
  • Lemons - 1 , wedges
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Butter - 2 Tbsp

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. Make pistou - Peel garlic cloves. Place parmesan cheese, garlic cloves, and basil leaves in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  3. Asparagus - Chop into bite-sized pieces. (Can be done up to 5 days ahead)

  4. Corn - If using fresh corn, slice kernels off the cobs. If using frozen corn, defrost. (Can be done 1 day ahead)

  5. Tomatoes / Lemons - Prep as directed. Store separately. (Can be done 1 day ahead)

  6. Beans - Drain and rinse.

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Make

  1. Heat a large saute pan over medium heat. Add butter (portion for saute). When butter melts, add asparagus with some salt. Saute until tender, 3 to 6 minutes (depending on thickness).

  2. To asparagus, add corn, tomatoes, and beans and saute until tomatoes soften slightly, about 2 minutes more. Squeeze about half the lemon wedges into the saute and season with some salt and pepper.

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

  4. Serve beans and vegetables over couscous. Spoon pistou over top and serve extra lemon wedges on the side. Enjoy!

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