Veggie Couscous with White Beans

Veggie Couscous with White Beans Recipe


4 Servings

Cost per Serving:


Recipe from


Nutritional Information

Calories 518
Fat 13 g
Satfat 3 g
Protein 22 g
Carbohydrate 81 g
Fiber 10 g
Cholesterol 8 mg
Sodium 508 mg


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


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.

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.