Weeknight recipe · about 20 minutes

Lemon White Bean Couscous

20 minOne skilletPlant-based

Fluffy couscous with tender white beans, golden zucchini, spinach, and bright lemon.

Ingredients

Couscous1 1/2 cups
White beans2 cans (15 oz each)
Zucchini2 medium
Baby spinach5 oz
Lemon1
Garlic2 cloves
Olive oil2 tbsp
Steps
  1. Bring 1 1/2 cups water to a boil in a small saucepan. Stir in the couscous and a pinch of salt, cover, remove from the heat, and let stand for 5 minutes.
  2. Meanwhile, dice the zucchini into small pieces, mince the garlic, drain and rinse the white beans, and zest the lemon before squeezing it.
  3. Heat the olive oil in a large skillet over medium-high. Cook the zucchini for 5-6 minutes, stirring occasionally, until tender and golden at the edges.
  4. Stir in the garlic for 30 seconds. Add the white beans and spinach with 2 tbsp water; cook for 3-4 minutes, stirring, until the beans are hot and the spinach has wilted.
  5. Fluff the couscous with a fork and fold it into the skillet. Add the lemon zest and juice, taste for salt, and divide into 4 bowls. For a larger batch, use a wide skillet so the zucchini cooks evenly.

Want a week of dinners like this, planned for you?

OurKitchen fits recipes like this one to your household's rules — and writes one shopping list in your store's aisle order. Your first week is free — no card needed.

Build a full week around this dinner

More weeknight dinners

Peanut Tofu Noodle Bowls20 min · Creamy noodles · Plant-basedBlack Bean & Corn Rice Bowls20 min · One skillet · Plant-basedChicken Fajita Bowls25 min · One pan · Tex-Mex