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Monday: Stewed vegetables, tomatoes and beans with couscous



  • 1 cup white or whole wheat couscous
  • 2 tablespoon olive oil
  • 2 tablespoon onions, chopped
  • 2 tablespoon red or green bell peppers, chopped
  • 2 tablespoon minced garlic
  • 2 tablespoon 28-ounce can whole tomatoes, with their juice
  • 8 cup cooked or canned chickpeas or cannellini beans, drained
  • 2 cup zucchini, chopped
  • 1 teaspoon salt, plus more to taste
  • 1/2 cup chopped fresh basil, for garnish
  • Preparation

    Baking Directions:


    Put the couscous in a medium pot with a tight-fitting lid and add 1 1/2 cups of water and a generous pinch of salt.

    Bring the water to a boil.

    2. Put the oil in a large skillet over medium-high heat.

    When it's hot, add the onion, bell pepper and garlic.

    Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.

    3. When the water with couscous has come to a boil, cover and remove from the heat.

    Let white couscous steep for about 5 minutes, whole wheat for about 10. (Or you can let them sit for up to 30 minutes or so, depending on how hot you want them.)

    Fluff with a fork.


    To the skillet, add the tomatoes, beans, zucchini and the salt and some pepper to the skillet.

    Adjust the heat so the mixture bubbles steadily.

    Cook, stirring occasionally, until the tomatoes break down, the beans begin to get soft and creamy, and the mixture begins to thicken, 10 to 15 minutes.

    If the mixture looks too thick, stir in a splash of water.

    5. Taste and adjust the seasoning.

    Reserve half of the vegetable-bean mixture and refrigerate.

    Serve the rest on top of the couscous, garnished with the herb.

    Recipe Tags