Beans, zucchini and tomatoes over couscous

This is another one of my go-to weeknight dinners. I got the recipe from a blogger at work, changed it just a little, and have made it over and over again.

Recently I’ve started buying dried beans and then soaking and cooking them myself. Beans are cheap either way, but cooking them yourself does seem to bring more flavor (and perhaps less salt) than using the canned ones. If I have the time I’ll do it, and for this recipe Great Northern beans work great.

Beans, zucchini and tomatoes over couscous

1 large zucchini, partially peeled and diced
1 medium onion, chopped
1 28-ounce can crushed tomatoes
1 15-ounce can white beans, drained and rinsed
2 T. olive oil
1/2 t. dried basil
1/2 t. dried thyme
Salt and pepper to taste


1 cup couscous, dry
1 1/2 cups water
pinch of salt

I like to peel a few strips off the zucchini skin, but leave a few for a little color.

In a big skillet saute the onions in the olive oil until translucent. Toss in the zucchini and cook a few minutes more. Season with salt, pepper, and herbs.

Add the remaining ingredients and cook over medium heat about 15 minutes until it’s thickened and bubbly.

For the couscous, bring the water to a boil in a saucepan. Remove from heat and stir in the couscous. Cover and let stand for 5 minutes. Fluff with a fork.