4 small zucchini, each about 6 inches long, halved length-wise, and cut into 1/4-inch pieces
1 small onion, diced (about 1 cup)
1 teaspoon coarse salt, divided
3 cloves garlic, pressed
1 can diced tomatoes, drained well and juice reserved
1 14.5 oz can cannelloni beans, or other white beans
1/4 teaspoon red pepper flakes
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
2 teaspoons balsamic vinegar
1/2 cup uncooked couscous
fresh shredded Parmesan cheese

1. Spray a large pot with non-stick spray. Heat over medium-high heat for 2 minutes and then reduce the heat to medium.

2. Add the onion, zucchini, and 1/2 teaspoon salt to the pan and cook until the vegetables have started to soften, 4-6 minutes. Add the garlic and cook until fragrant, about 10 seconds.

3. Add the tomatoes, beans, red pepper flakes, oregano, thyme, basil, and remaining 1/2 teaspoon salt. Cook for 5 minutes, stirring often.

4. Add enough water or chicken broth to the reserved tomato juice to bring the measurement to 3/4 cup. Add the juice and vinegar to the pot and bring it to a strong simmer (it won't really boil). Add the couscous, stirring it in well. Cover the pot, remove it from the heat, and let it sit undisturbed for 5 minutes. Fluff it with a fork or chopsticks (my tool of choice) before serving. Serve with Parmesan cheese.

This recipe makes about 6 cups. Each cup = 141.5 cal/0.2 g fat/5.8 g fiber/2 WW points; 1 1/2 cups = 212.3 cal/0.4 g fat/8.7 g fiber/3 WW points.
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