This one’s a two-parter, but worth the extra effort as it’s a lovely combination. Each component is delicious on its own and could be incorporated into other menus without the other.
Herbed Cannellini Beans on a bed of Broccoli Rabe & Israeli Couscous
(Serves 4-6)
Broccoli rabe is a slightly bitter green that has small broccoli-type buds, stalks and leafy greens, all of which are edible and get used in its entirety. Broccoli rabe is high in fiber, high in vitamins A, C and K, and minerals like iron, calcium and folate.
The sharp flavor is mellowed by quickly blanching it, and it makes a delightful complement to the Israeli couscous in today’s recipe.
Israeli Couscous & Broccoli Rabe
- 1 cup Israeli Couscous (a larger pearled couscous)
- 1 ½ cups water
- 1 chicken bouillon cube or equivalent
- 3 cups diced broccoli rabe (or any variation of broccoli, broccolini)
Lemon Vinaigrette for Couscous:
Whisk together:
- 1/3 cup olive oil
- zest and juice of 1 lemon
- salt and pepper
For the beans:
- 1 can cannellini beans, drained and rinsed
- 1 shallot or small onion
- 2 cloves garlic, peeled and sliced
- 1 zucchini, quartered lengthwise and then sliced
- 3 Tb olive oil
- ¼ cup pesto
- ½ cup basil leaves, julienned
- Juice of 1 lemon
- salt and pepper
- ½ cup water
To prepare the couscous, bring the water and bouillon cube to a boil, add the couscous, cover and once it has returned to a oil, reduce the heat to a low simmer and cook for about 12 minutes until the water has been absorbed and the couscous is tender/al dente. Remove from heat and set aside.
In a saucepan, bring a couple of cups of water to a boil. Add the broccoli rabe and cook for just a couple of minutes until it is brilliant green and just barely tender. Drain and rinse in cold water to stop the cooking.
Toss the broccoli rabe, couscous and dressing in a bowl until well mixed.
In a skillet, sauté the shallot and garlic in the olive oil. Add the zucchini and water and sauté until just tender, about four minutes. Add the beans and cook for another five minutes, stirring occasionally. Add the pesto, salt and pepper, and the lemon juice. Cook, stirring gently, for another minute to incorporate flavors. Stir in the basil and remove from heat.
Serve the beans on top of the couscous mixture.
