White bean and basil couscous
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 20 minutes. Editorial recipe suggestion; not kitchen-tested or nutritionally analysed. Any accompanying image illustrates the recipe category and may differ from the finished dish.
Ingredients
- 140 g couscous
- Water or vegetable stock, amount specified on couscous packet
- 2 tablespoons olive oil
- 150 g drained ready-to-eat canned white beans
- 1 tomato, diced
- 2 tablespoons chopped basil
Method
- Prepare couscous with the amount of hot liquid and resting time specified on its packet.
- Prepare the other ingredients as listed; wash fresh produce and drain canned ingredients.
- Fluff the couscous with a fork and fold in the olive oil.
- Add the remaining ingredients, mix gently and serve immediately.
Kitchen notes
Check packaged ingredients against your dietary requirements. Use the cooking instructions on ingredient packaging where specified. Adjust seasoning and consistency to your preference. Timings are approximate; check that vegetables are tender before serving.