White Beans And Veggies With Couscous

• 1 tablespoon olive oil
• 1 medium zucchini, quartered lengthwise and thinly sliced
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1-1/2 cups water
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1 cup uncooked couscous

1. In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute.
2. Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, stirring occasionally.
3. Meanwhile, in a small saucepan, combine water, butter and salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork. Serve bean mixture with couscous.
4. Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

olive oil, zucchini, onion, garlic, cannellini beans, tomatoes, basil, rosemary, pepper, salt, water, butter, salt, couscous

Taken from www.tasteofhome.com/recipes/white-beans-and-veggies-with-couscous/ (may not work)