Veggie Couscous with White Beans

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

Preparation

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.