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Veggie Couscous with White Beans

Yield 4 Servings

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 4 cups baby spinach
  • 1 (15 oz.) can white beans, drained and rinsed
  • 1 cup cherry tomatoes, each cut in half
  • 1 shallot, finely chopped
  • 2 1/4 cups canned low-sodium chicken broth
  • 1 (10 oz.) box couscous (1 1/2 cups)
  • Salt and pepper
  • 1/3 cup grated Parmesan

Nutrition Information

  • calories 518
  • fat 13 g
  • satfat 3 g
  • protein 22 g
  • carbohydrate 81 g
  • fiber 10 g
  • cholesterol 8 mg
  • sodium 508 mg

How to Make It

  1. Warm olive oil in a medium saucepan over medium heat. Add chopped onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in spinach, white beans, cherry tomatoes and shallot and cook, stirring frequently, until spinach is wilted, about 2 minutes.

  2. Add chicken broth and 1/2 tsp. salt and bring mixture to a boil. Stir in couscous, cover and remove pot from heat. Let stand 5 minutes. Stir in Parmesan and pepper and serve.