White Beans and Couscous with Fresh Tomato Sauce

    By
    BHG Test Kitchen
    BHG Test Kitchen

    The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

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    Updated on November 8, 2012
    Start To Finish Time:
    25 mins
    Servings:
    4

    Ingredients

    • 1 ¼ cup boiling or very hot water

    • 1 cup whole wheat couscous

    • 1 teaspoon olive oil

    • ½ teaspoon salt

    • ½ teaspoon ground black pepper

    • 1 ounce no-salt-added cannellini beans (white kidney beans), rinsed and drained

    • ¼ cup crumbled feta cheese (1 ounce)

    • 2 tablespoon pine nuts,* toasted

    • 2 tablespoon snipped fresh basil

    • 1 Fresh Tomato Sauce

    Fresh Tomato Sauce

    • 1 ¼ pound fresh tomatoes (4 medium), cored and chopped

    • ½ cup chopped fresh basil

    • 2 tablespoon olive oil

    • 2 cloves garlic, minced

    • ½ teaspoon salt

    • ½ teaspoon ground black pepper

    Directions

    1. In a large bowl or saucepan quickly combine the water, couscous, oil, salt, and pepper. Cover and let stand for 5 minutes. Fluff with a fork. Stir in beans, feta cheese, pine nuts, and basil.

    2. Serve couscous mixture topped with Fresh Tomato Sauce.

    Fresh Tomato Sauce

    1. In a medium bowl combine tomatoes, basil, olive oil, garlic, salt, and pepper.

    *Tip:

    If you have walnuts on hand, feel free to substitute them for the more expensive pine nuts.