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Quick Fix Vegan
by Robin Robertson

Quick-cooking couscous combines with beans and shredded vegetables for an easy one-dish meal made even better with fragrant basil and lemon juice.
Serves 4


    • 1 tablespoon olive oil
    • 1 large carrot, grated
    • 1 zucchini, grated
    • 3 cloves garlic, minced
    • 3 scallions, minced
    • 1¼ cups couscous
    • 2½ cups vegetable broth
    • Grated zest and juice of 1 lemon
    • 1½ cups home-cooked cannellini or other white beans, or 1 (15-ounce) can, drained and rinsed
    • 1/2 cup oil-packed sun-dried tomatoes, cut into strips
    • 2 tablespoons minced fresh basil or parsley
    • Salt and freshly ground black pepper


Heat the oil in a saucepan over medium heat.

Add the carrot, zucchini, garlic, and scallions and cook until softened, 2 minutes.  Stir in the couscous, broth, and lemon zest, and bring to a boil.  Remove from the heat, cover, and set aside for 10 minutes.

Add the lemon juice, beans, sun-dried tomatoes, basil, and salt and pepper to taste.  Stir gently to combine.

Serve hot.



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